Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose (Plain) Flour
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons (1 stick) Unsalted Butter, very cold, cut into ½-inch cubes
  • 4–6 tablespoons Ice Water
  • 15 ounces Canned Pumpkin Purée (NOT pumpkin pie filling)
  • 2 Large Eggs, lightly beaten
  • 1 cup Evaporated Milk (or Heavy Cream)
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice

Instructions:

  1. Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour, salt, and 1 teaspoon of sugar for the crust.
  2. Cut in the Fat: Cut the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add Water: Sprinkle 4 tablespoons of ice water over the mixture. Mix gently until the dough just comes together. Add more water, a teaspoon at a time, until the dough is cohesive but not sticky.
  4. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
  5. Preheat and Roll: Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch (30 cm) circle on a lightly floured surface.
  6. Transfer to Pan: Carefully transfer the dough to the 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang, then tuck and crimp the edges decoratively.
  7. Chill Again: Freeze the crimped crust for 15 minutes before baking. This step is crucial for holding the shape.
  8. Blind Bake: Line the frozen crust with parchment paper and fill completely with pie weights or dried beans. Bake for 15 minutes.
  9. Remove Weights: Carefully remove the weights and paper. Prick the bottom of the crust lightly with a fork (docking). Return the crust to the oven for 5–7 minutes, or until the bottom looks dry and lightly golden. Reduce the oven temperature to 350°F (175°C).
  10. Mix Wet Ingredients: In a large bowl, whisk together the eggs, evaporated milk, and vanilla extract until smooth.
  11. Combine Dry Ingredients: In a separate small bowl, whisk together both sugars, salt, cinnamon, ginger, nutmeg, and cloves.
  12. Combine All: Add the canned pumpkin purée to the wet ingredients. Gradually whisk in the dry spice and sugar mixture until the filling is perfectly smooth and uniform. Do not overmix.
  13. Fill and Bake: Pour the pumpkin filling into the warm, blind-baked crust. Place the pie on a baking sheet and bake at 350°F (175°C) for 50 to 60 minutes.
  14. Check Doneness: The pie is done when the edges are set and slightly puffed, but the center still has a slight, gentle wobble. A thin knife inserted near the edge should come out clean.
  15. Cool Completely: Carefully remove the pie from the oven. Cool on a wire rack for at least 3 hours at room temperature until fully set before serving.