Add the flour, sugar, and salt to a food processor fitted with the metal blade. Pulse a few times.
1 ¼ cup all purpose flour, 1 tbsp sugar, ½ tsp sea salt
Add the cold, diced butter to bowl. Pulse until the mixture just starts to come together.
½ cup butter
Turn the machine on and add the buttermilk while it is running. Process until the mixture comes together in a ball.
¼ cup buttermilk
Dump out and press together any stray bits. Knead the dough to combine all the lose crumbs. Don't over knead.
Roll in plastic wrap and then refrigerate overnight (or at least a few hours).
Roll out your pie dough on a lightly floured surface, get it into your pie dish, and then put the formed pie crust into the refrigerator while you make the pumpkin pie filling. I like to chill the dough for at least 1 hour.
If you want to blind bake your pie crust see the instruction sbelow.
Pumpkin Pie Filling
Preheat the oven to 450℉ (skip this step if you are blind baking)
Combine the sugar, salt and spices in a medium bowl.
Stir in the pumpkin puree and the honey.
In a large saucepan heat the evaporated milk over medium heat, bring the milk to a simmer.
Remove the warm milk from the heat and add in the pumpkin mixture, whisk to combine.
Add the eggs in one at a time to the pumpkin filling. Whisk until well combined.
Pour the filling into a pie crust.
Bake the pumpkin pie for 10 minutes at 450°F. (*skip this step if you are blind baking)
Reduce the heat to 350℉ and bake for another 30 to 45 minutes. (*add 10 minutes if you are blind baking)
Cool the pie completely before serving. Cool on a wire rack for 2 to 3 hours before serving. To cool the pie more quickly. Cool for 10 minutes and then place the pumpkin pie in the refrigerator.
Video
RECIPE TIPS
How To Blind BakeBlind baking refers to baking a pie crust before adding the filling. Some recipes call for a partially pre-baked crust. While other pies, you must completely blind back the pie crust before adding the filling.
Chill the prepared pie dough for at least an hour before baking. (It should be in the pie pan for this step.)
Preheat the oven to 400℉.
Line the crust with parchment paper. If you crumple the paper to soften, it will be easier to shape it into the pie crust.