Ingredients:

  • 1 ¼ cups (150g) All-Purpose Flour
  • 6 tablespoons (85g) Unsalted Butter (chilled, then browned), plus 2 tablespoons cold, cubed
  • 1 teaspoon (4g) Granulated Sugar (for crust)
  • ½ teaspoon (2.5g) Salt (for crust)
  • 3–5 tablespoons Ice Water
  • 1 standard 15-ounce can (about 425g) Pumpkin Purée
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • ½ cup (100g) Light Brown Sugar (packed)
  • ¼ cup (50g) Granulated Sugar (for filling)
  • ¾ cup (180ml) Heavy Cream or Evaporated Milk
  • ¼ cup (60ml) Whole Milk or Half-and-Half
  • ¾ teaspoon (4g) Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves

Instructions:

  1. Prepare the Brown Butter: Melt butter in a skillet over medium heat. Cook, swirling, until brown sediment forms at the bottom and it smells nutty. Pour immediately into a bowl, leaving most sediment behind. Let cool slightly; measure out 6 tablespoons.
  2. Make the Dough: Pulse flour, salt, and 1 teaspoon of sugar in a food processor or pastry blender. Cut in the measured cooled brown butter and the 2 tablespoons of cold, cubed butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough just comes together.
  3. Chill and Roll: Form dough into a disk, wrap tightly, and chill for at least 30 minutes. On a lightly floured surface, roll the dough out to a 12-inch circle. Carefully transfer to the pie dish. Crimp edges decoratively and chill again for 15 minutes.
  4. Blind Bake (Recommended): Prick the bottom of the chilled crust. Line with parchment and pie weights/dried beans. Bake at 400°F (200°C) for 15 minutes. Remove weights and bake for another 5 minutes until dry and slightly set.
  5. Prepare the Filling: In a large bowl, whisk together all dry filling ingredients (sugars, spices, salt). Add the pumpkin purée and whisk until smooth.
  6. Temper the Eggs: Lightly whisk the two whole eggs and one yolk in a separate bowl. Gradually whisk in the cream/milk mixture. Slowly pour the wet ingredients into the pumpkin mixture while continuously whisking until fully homogenous. Strain the mixture through a fine-mesh sieve for best results.
  7. Bake: Place the pie shell on a baking sheet. Pour the filling into the crust. Bake at 375°F (190°C) for 45–55 minutes.
  8. Check Doneness and Cool: The pie is done when the edges are set, but the very centre still has a slight wobble. Cool completely on a wire rack for at least 3 hours, or chill until firm before slicing.