Ingredients:

  • 1 ¼ cups + 2 tbsp All-Purpose Flour
  • 1 tbsp Granulated Sugar
  • ½ tsp Fine sea salt (for crust)
  • 8 tbsp Unsalted Butter (1 stick), cut into ½-inch cubes, well chilled
  • 4–6 tbsp Ice Water
  • 15 oz can 100% Pure Pumpkin Purée (Not pumpkin pie filling)
  • 2 large Eggs, lightly beaten
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • 1 cup Evaporated Milk
  • 1 tsp Vanilla Extract
  • ¾ tsp Fine sea salt (for filling)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Cloves or Allspice

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a bowl. Cut the cold butter into the dry ingredients using a pastry blender or pulse in a food processor until the mixture resembles coarse breadcrumbs with some pea-sized chunks of butter remaining.
  2. Hydrate and Chill: Add ice water one tablespoon at a time, mixing until the dough just holds together. Form into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to the pie plate, gently tucking it in without stretching. Trim and crimp the edges neatly. Freeze the unbaked crust for 15 minutes.
  4. Blind Bake: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper and fill completely with pie weights. Bake for 15 minutes. Remove weights and paper. Reduce heat to 375°F (190°C) and bake for another 5–8 minutes until the bottom is dry and lightly golden.
  5. Combine Dry Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Ensure there are no lumps.
  6. Add Wet Ingredients: Stir in the pumpkin purée until well combined. Then, whisk in the lightly beaten eggs, evaporated milk, and vanilla extract until the mixture is smooth and uniform. Do not over-whisk.
  7. Fill and Bake (Initial High Heat): Pour the filling into the warm, blind-baked crust. Bake at 400°F (200°C) for the first 15 minutes to set the edges quickly.
  8. Bake (Slow and Low): Reduce oven temperature to 350°F (175°C) and continue baking for 45–60 minutes. If the crust edges begin to brown too quickly, shield them with foil or a pie shield.
  9. Check for Doneness: The pie is done when the edges appear set and slightly puffed, but the centre 1–2 inches still wobble slightly when gently nudged. An inserted knife should come out clean about 1 inch from the crust edge.
  10. Cool Completely: Remove the pie from the oven and place it on a wire rack. Cool at room temperature for at least 4 hours, or preferably chill in the refrigerator before slicing. This allows the custard to set fully.