Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter (very cold, cubed)
  • 3–5 tablespoons Ice Water
  • 15 ounces (425 g) 100% Pumpkin Purée
  • 1 cup Evaporated Milk
  • ½ cup Light Brown Sugar (packed)
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt (for filling)
  • Pinch Black Pepper (freshly ground)

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a food processor (or large bowl). Pulse briefly. Add the very cold, cubed butter and pulse/cut in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Add Liquid: Gradually drizzle in the ice water, pulsing just until the dough barely holds together. Do not overmix; the dough should look shaggy.
  3. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the fridge for a minimum of 40 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the pie plate, trimming and crimping the edges decoratively. Place the fitted pie shell back into the freezer for 15 minutes.
  5. Blind Bake (Initial Bake): Preheat the oven to 400°F (200°C). Line the frozen pie shell with parchment paper, fill with pie weights, and bake for 15 minutes.
  6. Remove Weights: Remove the weights and paper, prick the bottom lightly with a fork, and return the crust to the oven for 5–7 minutes until lightly set and pale golden. Remove and cool slightly. Reduce the oven temperature immediately to 350°F (175°C).
  7. Combine Dry Ingredients: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and black pepper. This prevents lumps and ensures even spice distribution.
  8. Mix Wet Ingredients: In a separate large bowl, lightly whisk the eggs. Add the pumpkin purée, evaporated milk, and vanilla extract. Whisk until smooth.
  9. Combine: Gradually whisk the dry sugar/spice mixture into the wet ingredients until completely smooth and uniform in colour.
  10. Fill and Bake: Carefully pour the liquid filling into the partially baked crust. Use an aluminium foil ring or pie shield immediately to protect the crust edges from burning.
  11. Bake: Bake at 350°F (175°C) for 45–50 minutes. The pie is done when the edges are set but the center 1-2 inches still have a slight wobble.
  12. Cooling: Remove the pie from the oven and place it immediately on a wire rack. Crucially, allow the pie to cool completely at room temperature for at least 3 hours to finish setting before slicing.