Pumpkin pie like a pro

Bea Vo, founder of Butterscotch Bakery in London, reveals the secret to a perfect Thanksgiving . . . MIX 150g plain flour, 125g unsalted butter, and 1½tsp salt. Add 50g iced water and roll into a circle. Blind bake at 180c in a 9 in tin for 35 min. Whisk a 425g tin of pumpkin puree, 410g evaporated milk, 1tbsp cornflour, 1½ tsp cinnamon, ½tsp nutmeg, 1tsp ground ginger, 220g dark brown sugar, 4 eggs, pinch of salt and ½tsp vanilla extract. Bake at 160c for 50 mins till set but wobbly in centre. Allow to cool. Serve chilled with whipped cream.