Pumpkin Pie

Pumpkin Pie
(1)

Pie Crust:

1 1/4 cups flour

1/4 tsp salt

1/2 cup butter or margarine

1/4 cup ice-cold water

Knead the dough and roll it out into a pie pan.

Filling:

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp cloves

2 eggs

450 g pumpkin (from a carton or can)

1 can condensed milk (or 1 can evaporated milk and 3/4 cup sugar)

Mix well and pour into the pie crust. Bake at 220°C for 15 minutes, then reduce the temperature to 175°C and bake for another 40-50 minutes. Check if the pie is done by poking it with a toothpick or fork.

It can look nice to arrange pecan nuts on top.