Maple Pumpkin Pie for 8 Slices

Instructions:

1. Cut the cold butter into the flour and salt until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, until the dough just holds together.
3. Roll out the dough on a floured surface and press into a 9-inch deep-dish pie plate.
4. Chill the crust in the fridge for 15 minutes to prevent shrinkage during baking.
5. In a large bowl, combine the pumpkin purée and maple syrup, whisking until smooth.
6. Beat in the eggs one at a time, then stir in the evaporated milk and spices.
7. Pour the filling into the chilled crust.
8. Bake at 350°F (175°C) for 50–60 minutes until the edges are set and the center has a slight, uniform jiggle.
9. Sprinkle the top of the pie with flaky sea salt before serving to balance the richness.