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1
Preheat the oven to 425F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, in a large bowl, combine the pumpkin, condensed milk, eggs, cinnamon, and salt.
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9
Make sure to scrape the sides of the bowl several times to fully incorporate all ingredients.
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10
Pour the pumpkin filling into the pie shell, distributing it evenly.
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11
To bake, place the pie plate on a baking sheet and bake for 10 minutes.
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12
Reduce the heat to 375F and continue baking for approximately 35 minutes, or until the pie is firm in the middle.
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13
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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14
Pumpkin Pie is best served cold or at room temperature.
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15
It can be stored in the refrigerator for up to 4 days.
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16
Alternatively, use a 15-ounce can of pumpkin filling, but I strongly encourage you to try the fresh pumpkin variety.
