• Line a 4-inch | 10 cm (x6) round cake molds like you would usually do and set aside. NOTE: For this recipe, I used my 6-Round Tray 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. Move the dough to your workstation and knead it a few times until it all comes together.
  2.82 oz Spring Water
  
• Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
  
• On a lightly floured surface, roll the dough into a large rectangle.

  Using a 6-inch | 15cm diameter bowl cut 5 circles

  Transfer the dough to the prepared baking molds.

  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 molds 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, 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

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.
• Take the pie molds out of the refrigerator.

  Fill the crust about 3/4 of the way up. 
  

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 settle as it cools.

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

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