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 water
  • 15 oz canned pumpkin puree
  • 12 oz sweetened condensed milk
  • 2 large eggs
  • 0.75 cup brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt

Instructions:

  1. Pulse flour, salt, and sugar in a mixer. Cut in chilled butter until the mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time until the dough just holds together.
  3. Wrap the dough in plastic and refrigerate for 30 minutes.
  4. Roll out the dough and fit it into a 9-inch pie dish. Line with parchment and pie weights. Bake at 425°F (218°C) for 10 minutes, remove weights, and bake for another 5 minutes until pale gold.
  5. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
  6. Beat in the eggs one at a time to ensure the filling is aerated and cohesive.
  7. Fold in the brown sugar, cinnamon, ginger, cloves, and salt until the mixture is a uniform, mahogany-colored custard.
  8. Pour the filling into the warm, pre-baked crust.
  9. Lower oven temperature to 350°F (175°C) and bake for 45–55 minutes until edges are set but the center still has a slight jiggle.
  10. Cool completely on a wire rack for 4 hours before serving.