Pie Base

1. Pre-heat oven to 190 °C.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the butter and, using your fingertips, toss to coat in the flour.
4. Gently rub butter into flour mixture until you see nuggets of crumb-like flour. 
5. Pour in ice water, and rub using fingers until well incorporated. Mix minimally and you should ensure that the warmth from your hands do not over melt the butter.
6. Turn the dough out on to a clean work surface and flatten out into a round disc. 
7. Cling wrap the dough and refrigerate for at least an hour before rolling out. 
8. After an hour, roll out dough and transfer to a pie tin. Transfer to freezer for about 10 minutes. 
9. Take out pie base from the freezer and trim off the excess dough. Using a fork, poke holes on bottom of pie crust. 
10. Blind bake your pie base for about 30 to 40 minutes until slightly golden. You can place weights on the pie base to prevent it from puffing. 

Pie Filling

1. In a small mixing bowl, mix flour, baking powder, pumpkin pie spice, and salt lightly with a fork until the spices are evenly distributed throughout the flour.
2. In a large mixing bowl, whisk together the eggs, sugar, brown sugar, BAMnut Barista milk, and pumpkin puree together until smooth.
3. Whisk the flour mixture into the pumpkin mixture until combined. 
4. Pour the pumpkin pie filling into a saucepan and heat until thickened. 

Bake Pie 

1. Pour the cooked thickened pumpkin pie filling into the blind baked pie base. 
2. Bake in the oven for 1 hour or until center of pie does not jiggle when moved and edges are turning golden bowl. 
3. Remove from oven and move to cooling rack. Let cool for 1 or 2 hours. 
4. Decorate your pie with crushed oreos, whipped cream and gummy worms.