Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 8 Tbsp (1 stick) Unsalted Butter, chilled, cut into ½ inch cubes
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 3–5 Tbsp Ice Water
  • 1 (15 oz) can Pumpkin Purée (100% pumpkin, not pie filling)
  • 1 (14 oz) can Sweetened Condensed Milk (Full fat)
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves or Allspice

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, salt, and sugar together in a large bowl.
  2. Cut in the Butter: Using a pastry blender or food processor, cut the cold butter into the dry mixture until the largest pieces are pea-sized and the mixture resembles coarse sand.
  3. Add Water: Sprinkle 3 tablespoons of ice water over the mixture. Mix quickly with a fork until the dough just starts to come together. Add water 1 tablespoon at a time if needed until a shaggy mass forms. Do not overwork the dough.
  4. Chill: Form the dough into a flat disk, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim the edges, leaving a 1-inch overhang, and crimp or flute the edges.
  6. Blind Bake (The Foundation): Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, prick the bottom with a fork, and bake for another 5 minutes until just beginning to set. Cool the shell slightly.
  7. Preheat Oven: Lower the oven temperature to 350°F (175°C).
  8. Combine Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, sweetened condensed milk, and beaten eggs until smooth.
  9. Add Spices and Seasoning: Whisk in the vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves until fully incorporated.
  10. Fill the Shell: Pour the creamy filling into the pre-baked (and cooled) pie shell.
  11. Bake: Bake for 55 to 60 minutes, or until the edges are set and the centre has only a slight jiggle. If the crust edges brown too quickly, lightly cover them with foil during the last 20 minutes of baking.
  12. Cool Completely: Transfer the pie to a wire rack. Let it cool completely at room temperature for at least 2 hours before slicing. For best texture, chill for 4 hours or overnight.