Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp fine sea salt, divided
  • 1/2 cup unsalted butter, frozen and cubed
  • 4 tbsp ice-cold water
  • 15 oz canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup evaporated milk
  • 3/4 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions:

  1. Pulse flour, 1/2 tsp salt, and frozen butter in a food processor until pea-sized lumps form. Drizzle in water until dough holds. Roll out, fit into a 9-inch tin, and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Blind bake the crust using weights for 10 minutes.
  3. In a medium saucepan, combine pumpkin puree, brown sugar, remaining salt, and spices. Stir over medium heat for 5 to 7 minutes until fragrant and slightly darkened.
  4. Remove from heat. Slowly whisk in the evaporated milk and then the room temperature eggs until the mixture is fully emulsified and smooth.
  5. Pour the custard into the pre-baked crust. Bake until the edges are set but the center retains a gentle jiggle. Let cool completely to allow for carryover cooking.