Ingredients:

  • All-Purpose Flour: 1 ¼ cups (150g)
  • Unsalted Butter (COLD, cubed): ½ cup (113g)
  • Granulated Sugar: 1 teaspoon
  • Fine Sea Salt: ½ teaspoon (for crust)
  • Ice Water: 3–5 tablespoons
  • Pumpkin Purée: 1 standard 15-ounce can (about 425g)
  • Sweetened Condensed Milk: 1 standard 14-ounce can (about 400g)
  • Large Eggs (Room temperature): 2
  • Light Brown Sugar (packed): ¼ cup (50g)
  • Ground Cinnamon: 1 ½ teaspoons
  • Ground Ginger: ½ teaspoon
  • Ground Nutmeg: ¼ teaspoon
  • Ground Cloves: ⅛ teaspoon
  • Fine Sea Salt: ½ teaspoon (for filling)
  • Vanilla Extract: 1 teaspoon

Instructions:

  1. Make the Pastry Dough: Pulse flour, sugar, and salt. Cut in very cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water gradually until dough just comes together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roll and Fit the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to the 9-inch pie dish. Trim, crimp the edges decoratively, and prick the bottom all over with a fork. Return the shell to the freezer for 15 minutes.
  3. Blind Bake the Shell: Preheat oven to 400°F (200°C). Line the frozen shell with parchment paper and fill with pie weights/beans. Bake for 15 minutes. Remove weights/paper and bake for another 5–7 minutes until the bottom looks dry and pale gold. Reduce oven temperature to 350°F (175°C).
  4. Prepare the Filling: In a large bowl, whisk together pumpkin purée, condensed milk, lightly beaten eggs, and brown sugar until smooth.
  5. Spice & Season: Whisk in all dry spices (cinnamon, ginger, nutmeg, clove, salt) and vanilla extract until fully incorporated. Do not overmix.
  6. Fill and Bake: Place the warm, pre-baked crust on a sturdy baking sheet. Carefully pour the filling into the crust.
  7. The Gentle Bake: Bake at 350°F (175°C) for 45–55 minutes. The edges should be set, but the centre should still have a slight wobble.
  8. Cooling Protocol: Remove from the oven and cool completely on a wire rack (about 2 hours) before slicing or refrigerating.