Ingredients:

  • 1 ¼ cups All-purpose (plain) flour
  • ½ teaspoon Fine sea salt
  • ½ cup Cold unsalted butter, cubed
  • 3–5 tablespoons Ice water
  • 1 cup Pumpkin puree (not pumpkin pie filling)
  • ½ cup Evaporated milk (or heavy cream)
  • ¼ cup Light brown sugar, packed (for pumpkin layer)
  • 2 tablespoons Granulated sugar
  • 1 Large egg (for pumpkin layer)
  • 1 teaspoon Vanilla extract (for pumpkin layer)
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Freshly grated nutmeg
  • Pinch of salt (for pumpkin layer)
  • 1 ½ cups Pecan halves
  • ¾ cup Golden Syrup (or dark corn syrup)
  • 4 tablespoons Unsalted butter, melted (for pecan layer)
  • ¼ cup Light brown sugar, packed (for pecan layer)
  • 2 Large eggs, lightly beaten (for pecan layer)
  • 1 teaspoon Vanilla extract (for pecan layer)
  • Pinch of salt (for pecan layer)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in the cold butter until pea-sized crumbs form. Gradually add ice water, mixing until the dough just comes together. Do not overmix.
  2. Chill: Form the dough into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Line: Roll the dough out to an 11-inch (28 cm) circle. Gently transfer to the 9-inch deep-dish pie plate. Trim the edges, crimp the rim, and freeze for 15 minutes.
  4. Blind Bake: Preheat the oven to 375°F (190°C). Line the frozen crust with parchment paper, fill with pie weights, and bake for 15 minutes. Carefully remove the weights and parchment. Bake for another 5–7 minutes until pale gold and dry. Reduce oven temperature to 350°F (175°C).
  5. Prepare Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, evaporated milk, 1 egg, sugars (brown and granulated), vanilla, salt, and all spices until completely smooth.
  6. Prepare Pecan Syrup Base: In a separate bowl, whisk together the melted butter, Golden Syrup, brown sugar, 1 teaspoon vanilla, and a pinch of salt. Whisk in the 2 lightly beaten eggs until incorporated.
  7. Assemble the Pie: Pour the smooth pumpkin filling into the blind-baked crust. Arrange the pecan halves evenly over the surface of the pumpkin filling.
  8. Pour Syrup: Slowly and carefully pour the pecan syrup mixture over the nuts, ensuring the syrup covers the pumpkin layer and fills the spaces between the pecans.
  9. Bake: Place the pie on a baking sheet and bake at 350°F (175°C) for 30 minutes. Shield the crust edges with foil if they begin to brown too quickly. Continue baking for another 25–35 minutes.
  10. Doneness Test and Cool: The pie is done when the pumpkin custard is mostly set and only a small 1-inch circle in the center of the pecan layer still has a slight wobble. Transfer to a wire rack and allow the pie to cool and set completely (minimum 4 hours, ideally overnight) before slicing.