Ingredients:

  • 1 ¼ cups (150g) All-Purpose Flour (for crust)
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • ½ cup (113g) Unsalted Butter, very cold, cubed (for crust)
  • 3–5 tablespoons Ice Water (for crust)
  • 1 (15-ounce) can Pure Pumpkin Purée
  • 1 (12-ounce) can Evaporated Milk
  • 2 large Eggs
  • 1 large Egg Yolk
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 ½ teaspoons Ground Cinnamon
  • ¾ teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Make the Dough: Pulse flour, sugar, and salt in a food processor. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  2. Hydrate: Stream in ice water, one tablespoon at a time, pulsing until the dough just clumps together. Form dough into a flat disc, wrap tightly, and chill for at least 2 hours.
  3. Roll Out: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to the 9-inch pie dish. Trim, crimp edges decoratively, and chill again for 30 minutes.
  4. Blind Bake: Preheat oven to 400°F (200°C). Line the chilled shell with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper, then bake for another 5–7 minutes until the base is dry and very pale gold. Reduce oven temperature to 350°F (175°C).
  5. Bloom the Spices (Optional): Gently warm the evaporated milk with the brown sugar and all dry spices in a small pan for 3 minutes until steaming, whisking well. Let cool slightly.
  6. Mix Filling: In a large bowl, lightly whisk the eggs and extra yolk. Whisk in the cooled spice/milk mixture, pumpkin purée, and salt until perfectly smooth. Avoid over-whisking.
  7. Fill & Bake: Pour the filling carefully into the warm, pre-baked crust. Place the pie dish on a sturdy baking sheet. Bake at 350°F (175°C) for 45–55 minutes.
  8. Test Doneness: The edges should be set, but the very centre should still have a slight, gentle wobble. Cool completely on a wire rack for at least 3–4 hours before slicing to allow the custard to fully set.