• Prepare a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Pyrex Glass Pie Plate placed on top of a medium perforated baking sheet. Set aside.

FLAKEY PIE DOUGH PREPARATION | OVERNIGHT

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar and sea salt.
  8.82 oz all-purpose flour, 2.12 oz granulated sugar, 1/4 tsp sea salt
  
• Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
  5.29 oz butter
  
• Add the ice cold water, and gently fold the mixture until mostly combined.
  2.82 oz Spring Water
  
• Move the dough to your workstation and knead it a few times until it all comes together.

  Fold the left side into the middle, then the right side.

  Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 1 more time.

  NOTE: This is what will create the flakey layers in your pie crust.
  
• Wrap the dough in plastic bag and refrigerate for at least 1 hour.
  

AFTER 1 HOUR…

• On a lightly floured surface, roll the dough into a 12-inch circle.

  Transfer the dough to the prepared baking pie plate.
  
• Use a simple fork or thumb-and-forefinger technique to create a classic texture, while additional dough can be cut into shapes, braided, or woven for more elaborate designs.

  Prick the bottom of the crust all over with a fork to create steam vents. Cover and return the pie plate to the fridge to chill overnight.
  

PUMPKIN PIE FILLING PREPARATION | OVERNIGHT

• In a mixing bowl, whisk the eggs together with the light brown sugar together. Add the pumpkin purée, heavy cream, milk, cornstarch, sea salt and spices (cinnamon, ginger, nutmeg, cardamom, all spice and cloves). Film to contact and refrigerate overnight for best flavors.
  3 eggs, 8.82 oz light brown sugar, 15 oz pumpkin purée, 8.46 oz heavy cream, 2.12 oz milk, 1 Tbsp Cornstarch, 1/2 tsp sea salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground all spice, 1/4 tsp ground cardamom
  

ASSEMBLY

• Preheat oven to 375℉/190℃.
• Take the pumpkin pie filling out of the refrigerator.

  Peel off the cling film.

  Whisk vigorously until everything is combined again as the spices would have fallen down at the bottom of the bowl.

  Then, take the pie molds out of the refrigerator.

  Fill the crust with the pumpkin pie preparation.
  

BAKE!

• Bake for 50-55 minutes at 375℉/190℃. (Every oven heats differently, monitor your pie from 45 minutes). It is ready when the edges are set and the center has a slight, soft jiggle but is not liquid.

  If using a thermometer, the temperature in the center of the pumpkin pie should be about 165℉ |75℃.

  NOTE: After the first 20 minutes of bake time, you can place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
  
• Once your Easy and Festive Traditional Pumpkin Pie is out of the oven, place it on a wire rack to cool completely, about 3-4 hours. The pie filling will sink and settle as it cools.

  NOTE: Cover and store leftovers in the refrigerator up to 5 days.
  

PUMPKIN BRIGADEIROS PREPARATION (MAKES 10)

• In a medium sauce pan, add the sweetened condensed milk together with the pumpkin purée, and butter.

  Cook over medium heat and stir non-stop while the mixture comes to a gentle boil and starts to cook.

  NOTE: Do not stop stirring at any point or it will stick to the bottom of the pan.

  Cook for about 4-6 minutes or until very thick.

  NOTE: It is ready when you run a spatula through the bottom of the pan, the brigadeiro should take about 5 seconds to come back together. And the mixture should fall off the spatula into chunks.
  14 oz sweetened condensed milk, 2.12 oz pumpkin purée, 1 Tbsp butter
  
• Transfer the brigadeiro to a plate, let it cool down, and then refrigerate for at least 1 hour or until completely chilled through.
  
• With lightly oiled hands, scoop a small amount of the brigadeiro and roll between your palms to form a smooth ball.

  Roll it into the cinnamon sugar preparation.

  Then use a toothpick or the back of a butter knife to make dents along the sides of the brigadeiro ball to form a pumpkin shape.

  Place a mini chocolate chip on top to be the pumpkin stem.

  NOTE: Keep the brigadeiro in a covered container, refrigerated for up to 15 days.
  3.53 oz granulated sugar, 1 tsp ground cinnamon, 10 dark chocolate chips
  

ASSEMBLY

• Along the edges of the pie, pipe some whipped cream and place the pumpkin brigadeiros on top.

  Slice and serve the pumpkin pie at room temperature or lightly warm. Top with ice cream. Enjoy! Autumn Leaves & Pumpkins Please!