Here's a classic pumpkin pie recipe:

 Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening or cold butter, cut into small pieces
• 4-5 tablespoons ice water

For the Pumpkin Filling:

• 1 15-ounce can of pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 12-ounce can of evaporated milk

Instructions:

For the Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Add the vegetable shortening or cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, and mix until the dough comes together. You may not need all the water.
4. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Pumpkin Filling:

1. Preheat your oven to 425°F (220°C).
2. Roll out the pie crust on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough.
3. In a mixing bowl, combine the pumpkin puree, sugar, spices (cinnamon, ginger, nutmeg, cloves), and salt.
4. In a separate bowl, lightly beat the eggs. Then, add them to the pumpkin mixture.
5. Gradually stir in the evaporated milk and mix until the filling is smooth.
6. Pour the pumpkin filling into the pie crust.
7. Bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
8. Allow the pie to cool completely on a wire rack before serving.

You can serve your homemade pumpkin pie with whipped cream or a scoop of vanilla ice cream for extra deliciousness. Enjoy!