Pumpkin Pie with Homemade Crust

Ok, I searched and searched for the perfect pumpkin pie recipe and when I finally found one that I wanted to try it turns out it's the one on the can of pumpkin. I wish I had known that cause it would have saved me a lot of time. :) But you know it's good if it's the one the canned pumpkin company recommends. It's the pie that pumpkin was made for.

I did make my own crust. It's the same crust from the Apple Tart.

Total Cost: $3.83

Crust (.96)
1 1/2 cups all purpose flour (.15)
10 tablespoons unsalted butter, chilled, cut up (.75)
1 tablespoon sugar (1 cent)
1/4 tablespoon salt (less than a penny)
1/3 cup very cold water (free)

Filling (2.87)
3/4 cup sugar (.14)
1 teaspoon ground cinnamon (.04)
1/2 teaspoon salt (less than a penny)
1/2 teaspoon ground ginger (.03)
1/4 teaspoon ground cloves (.05)
2 large eggs (25 cents)
1 (15oz) can of pumpkin (1.08)
1 can (12oz) evaporated milk (1.28)

1. Place all crust ingredients except water in food processor; pulse until butter is broken up but still in larger pieces. Add water; pulse just until combined. (It becomes a ball)

2. On lightly floured surface, roll out dough into 13 inch round about 1/8 thick. Place in 9 inch; deep dish (4 cup volume) pie plate. Put in fridge until needed.

3. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie crust.

4. Preheat oven to 425. Bake for 15 minutes. Reduce temperature to 350 and bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.