• Preheat oven to 425 degrees. If using homemade pie crust, prepare crust as written in the recipe. ( If using store-bought make sure the crust is thawed.)

for the filling

• In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
• Brush crust with egg wash.
• Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
• Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.

for the pie crust

• In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
• Add butter cubes and pulse until mixture resembles coarse crumbs.
• In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
• Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh come of it between your fingers).
• Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
• Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
• Optional: Cut shapes from the second crust, brush with egg wash and sprinkle generously with sugar. Place on a baking sheet and bake at 350 for 10 minutes. Cool and decorate baked pie.