Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice-cold water
  • 15 oz canned pumpkin puree
  • 3 large eggs
  • 0.75 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 12 oz evaporated milk

Instructions:

  1. Pulse flour, salt, and sugar in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs.
  2. Slowly drizzle in ice water, pulsing until the dough just begins to clump.
  3. Press the dough into a 9-inch pie plate, trim the edges, and freeze for 15 minutes.
  4. Line the crust with parchment paper and pie weights; bake at 375°F (190°C) for 12 minutes. Remove weights and bake for another 5 minutes until the base looks matte.
  5. In a large bowl, whisk the pumpkin puree and brown sugar until no lumps remain.
  6. Add eggs one at a time, whisking thoroughly after each addition to emulsify the fats.
  7. Stir in cinnamon, ginger, cloves, and salt.
  8. Gradually pour in the evaporated milk, whisking gently to avoid creating too many air bubbles.
  9. Pour the filling into the pre-baked crust.
  10. Bake at 425°F (218°C) for 15 minutes to set the edges.
  11. Reduce heat to 350°F (175°C) and bake for another 30-35 minutes until the edges are set and the center has a slight, uniform jiggle.
  12. Remove from oven and chill for 4 hours to allow the custard to set completely.