Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) (1 stick) unsalted butter, very cold and cubed
  • 4 tablespoons (60ml) ice water
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling!)
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground ginger
  • 1/4 teaspoon (0.5g) ground cloves
  • 1/4 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (1g) salt
  • 2 tablespoons (30g) unsalted butter

Instructions:

  1. Combine flour and salt in a food processor (or bowl).
  2. Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing (or mixing) until the dough just comes together.
  4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  5. Melt 2 tablespoons of butter in a saucepan.
  6. Cook the butter until browned and fragrant.
  7. In a large bowl, whisk together pumpkin puree, brown sugar, heavy cream, milk, eggs, egg yolk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt.
  8. Whisk in the browned butter.
  9. Preheat oven to 350°F (175°C).
  10. On a lightly floured surface, roll out the dough into a 12-inch circle.
  11. Carefully transfer the dough to the pie plate and crimp the edges.
  12. Pour the filling into the pie crust.
  13. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Edges should not be burning, cover edges with foil or use pie protector.
  14. Let cool completely on a wire rack before slicing and serving.