Pumpkin Impossible Pie

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1/4 cup cold water
• 1 can (15 ounces) pumpkin puree
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup evaporated milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.
2. In a medium bowl, combine the flour and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Sprinkle the mixture with the water, 1 tablespoon at a time, and mix until the dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour.
4. Roll out the dough on a lightly floured surface and place in the prepared pie plate. Crimp the edges of the dough.
5. In a medium bowl, mix together the pumpkin puree, sugar, eggs, cinnamon, nutmeg, ginger, and cloves. Stir in the evaporated milk.
6. Pour the pumpkin mixture into the prepared pie crust. Bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean.
7. Cool before serving.

Interesting Facts

• The name "Impossible Pie" comes from the fact that the crust magically forms as the pie bakes.
• This pie is perfect for Thanksgiving or any other holiday gathering.
• The pumpkin puree is a great source of Vitamin A and is high in fiber.