American pumpkin pie

For the base: 
1.5 cups (360 ml) flour 
1 / 3 cup (80 ml) cold water 
3 / 4 - 1 cup (175 - 225 g) margarine 
For the filling: 
3 cups (720 ml) pumpkin puree 
1 cup (240 ml) of sugar - more or less, depending on how sweet you have a pumpkin gourd 
1 / 2 tsp. salt 
4 eggs 
520 ml evaporated milk 
A set of spices for the stuffing 1: 
1.5 tsp. ground cinnamon 
1 tsp. ground cloves (possible) 
1 tsp. ground allspice (possible) 
1 / 2 tsp. ground ginger (dry) 
A set of spices for the filling 2: 
1.5 teaspoon ground cinnamon 
1 / 2 tsp. ground ginger 
1 tsp. lemon peel 
1 / 2 tsp. nutmeg 
1 / 2 tsp. ground cloves 
1 / 2 tsp. ground cardamom 
A set of spices for the filling 3: 
1 / 2 tsp. vanilla 
1.5 tsp. ground cinnamon 
1 / 2 tsp. nutmeg 
1 tsp. lemon peel 
(perhaps even 1 / 2 tsp. carnation, but I like without it) 
Preparation: 
Rub the flour with margarine, gently add a little water and knead the dough so that almost kept pace with the hands (dough get sticky). Water may need less than this rule - it depends on the moisture content of flour. Wrap the dough in the food wrap and place in refrigerator for at least 30 minutes. 
Well whisk all the ingredients for the filling. Choose the most suitable set of spices (in general, these sets are similar, differ only in degree of spices). You can experiment with other spices. The stuffing should get a liquid. 
Preheat the oven to 210-220 º C. Roll out the dough between layers of foil or baking paper and spread into the greased baking pan. Pour the filling into a prepared form, without adding some polsantimetra to-edge basis. The edges of the test, close the foil and place in oven. 
After 15 minutes, turn down the temperature to 175 º C and cook 45-60 minutes. 20 minutes before the end of baking remove the foil and let dopechsya to the end. Ready to define a wooden toothpick. 
Pie eating in the warm and cold. When serving, be open for whipped cream or ice cream.