Classic Pumpkin Pie Filling

In a medium bowl, mix the flour and salt.

Add cold, diced butter and use a pastry cutter or fork to work it into the flour until it looks like coarse crumbs.

Drizzle in cold water, one tablespoon at a time, stirring gently until the dough comes together. Shape into a flat disk, wrap it in plastic, and chill for 30 minutes.

On a lightly floured counter, roll the chilled dough into a circle big enough for a 9-inch pie pan. Gently lift it in, press it into the edges, and trim or crimp the top as you like.

Turn your oven to 425°F to get it nice and hot.

In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, cinnamon, and salt until smooth.

Whisk in the eggs until the mix is even, then slowly pour in the evaporated milk while stirring so it blends right in.

Spoon the filling into your crust. Bake at 425°F for 15 minutes, then lower the heat to 350°F and keep baking for 35 to 45 minutes, until a knife stuck in the center comes out clean.

Let the pie cool on a rack, then chill it in the fridge until it’s set.

When ready to serve, top each slice with whipped cream and a sprinkle of cinnamon if you like.