Old Fashioned Pumpkin Pie

Instructions:

1. Preheat oven to 425°F (220°C). In a bowl, combine 1¼ cups flour, ½ teaspoon salt, and 1 tablespoon granulated sugar.
2. Work ½ cup chilled, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Add 3 to 4 tablespoons ice water one tablespoon at a time, stirring until the dough just holds together.
4. Form the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
5. Roll the dough on a floured surface to a 12-inch circle. Ease it into a 9-inch deep-dish pie pan and trim the edges.
6. Line the raw crust with parchment paper and fill with pie weights. Bake at 425°F (220°C) for 12 minutes. Remove weights and parchment, then bake for another 5 minutes until the bottom is matte and pale gold.
7. In a large bowl, whisk together 2 cups pumpkin puree, ¾ cup brown sugar, 1 tablespoon dark molasses, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, and ½ teaspoon salt.
8. Beat in 2 large eggs one at a time until smooth.
9. Gradually stir in 1¼ cups evaporated milk until the filling is completely homogenous and glossy.
10. Pour the filling into the warm, blind-baked crust.
11. Place the pie on the lower rack and bake at 425°F (220°C) for 15 minutes.
12. Reduce the oven temperature to 350°F (180°C) and bake for another 35 to 45 minutes until the edges are set and slightly puffed, the center has a slight gelatinous jiggle, and the internal temperature reaches 160°F (71°C).
13. Remove from the oven and place on a wire rack. Let the pie cool completely at room temperature for at least 2 hours to stabilize the structure before slicing.