Ingredients:

  • 1 ¼ cups all-purpose flour, plus extra for dusting
  • 1 tsp granulated sugar
  • ½ tsp fine sea salt
  • 8 Tbsp (1 stick) very cold unsalted butter, cut into ½-inch cubes
  • 3–5 Tbsp ice water
  • 1 (15 oz) can pure pumpkin purée (100% pumpkin)
  • 3 large eggs, lightly beaten
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 cup evaporated milk (full fat)
  • ½ cup heavy cream (double cream)
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cloves or allspice
  • ½ tsp fine sea salt

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse peas. Gradually add ice water, mixing just until the dough comes together. Do not overwork.
  2. Chill and Rest: Form the dough into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer to the 9-inch pie plate. Trim and crimp the edges. Prick the bottom crust all over with a fork.
  4. Pre-bake Prep (Blind Baking): Place the pie shell in the freezer for 15 minutes. Preheat oven to 400°F (200°C).
  5. Blind Bake: Line the frozen shell with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; reduce oven temperature to 350°F (175°C). Return crust to the oven for 5 minutes until just beginning to set.
  6. Combine Dry Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, all spices (cinnamon, ginger, nutmeg, cloves/allspice), and salt.
  7. Add Pumpkin: Mix in the pumpkin purée until well combined and smooth. This helps the spices bloom and dissolve the sugar properly.
  8. Incorporate Liquids: Whisk in the lightly beaten eggs, followed by the evaporated milk, heavy cream, and vanilla extract. Whisk gently until smooth and uniform. Do not over-aerate the mixture.
  9. Fill and Bake (Low and Slow): Pour the filling into the warm, pre-baked crust.
  10. Bake: Bake at 350°F (175°C) for 40–50 minutes. If the crust edges brown too quickly, cover them loosely with foil or a pie shield halfway through.
  11. Check Doneness: The pie is done when the edges are set and slightly puffed, but the centre 1-inch area still has a slight, soft jiggle (like set jelly). A knife inserted 1 inch from the edge should come out clean.
  12. Cool Completely: Remove from the oven and cool completely on a wire rack for at least 3–4 hours at room temperature to allow the custard to fully set. Do not slice while warm.