Ingredients:

  • 240 g (2 cups) All-Purpose Flour (plus extra for dusting)
  • 1 tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt (for pastry)
  • 225 g (1 cup/2 sticks) Unsalted Butter, chilled and cut into 1 cm cubes
  • 6 – 8 tbsp Ice Water
  • 425 g (15 oz) Pumpkin Puree (100% pumpkin, not pie filling)
  • 118 ml (½ cup) Heavy Cream (or Evaporated Milk)
  • 3 Large Eggs, lightly beaten
  • 150 g (¾ cup) Light Brown Sugar, packed
  • 2 tbsp Maple Syrup (or Molasses)
  • 1 tsp Vanilla Extract
  • 1 tsp Fine Sea Salt (for filling)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • ⅛ tsp Freshly Ground Black Pepper

Instructions:

  1. Pastry Preparation: Combine the flour, sugar, and salt in a large bowl. Cut in the chilled butter cubes using a pastry blender or food processor until the mixture resembles coarse sand with some pea-sized pieces remaining.
  2. Add Water & Chill: Gradually add 6 to 8 tablespoons of ice water, mixing until the dough just comes together. Form the dough into a flat disc, wrap tightly, and refrigerate for at least 90 minutes.
  3. Roll and Fit Crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the pastry to the 9-inch pie dish, trim the excess, crimp the edges, and refrigerate the formed crust for 20 minutes.
  4. Blind Baking: Preheat the oven to 200°C / 400°F. Line the chilled pastry with parchment paper and fill completely with pie weights or dried beans. Bake for 15 minutes.
  5. Finish Crust: Carefully remove the weights and parchment. Reduce the oven heat to 180°C / 350°F and bake for another 5–8 minutes until the bottom is pale golden. Remove and cool slightly.
  6. Prepare Filling: In a large bowl, whisk together the eggs, heavy cream, vanilla extract, and maple syrup. In a separate bowl, whisk together the pumpkin puree, brown sugar, salt, and all the spices (cinnamon, ginger, nutmeg, clove, black pepper).
  7. Mix and Strain: Gradually pour the wet mixture into the spiced pumpkin mixture, whisking until just combined. Pour the entire filling through a fine-mesh sieve directly into the partially baked pie crust for a silky texture.
  8. Bake the Pie: Place the pie on a baking sheet. Bake at 180°C / 350°F for 15 minutes. Reduce the heat to 165°C / 325°F and continue baking for 40–50 minutes, or until the edges are set and the very center still has a slight, gentle wobble.
  9. Cool Completely: Remove the pie from the oven. Let it cool on a wire rack for a minimum of 2 hours at room temperature to stabilize the custard. Slice and serve, ideally after chilling for another hour or two.