Ingredients:

  • 1 1/4 cups + 2 Tbsp (180 g) All-Purpose Flour, chilled
  • 1 teaspoon (5 g) Granulated Sugar
  • 1/2 teaspoon (3 g) Fine Sea Salt (for crust)
  • 1 stick (8 Tbsp / 113 g) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 4 to 6 tablespoons (60 to 90 ml) Ice Water
  • 1 (15 oz / 425 g) can 100% Pumpkin Puree (not pie filling)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (100 g) Dark Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar
  • 1/2 teaspoon (3 g) Fine Sea Salt (for filling)
  • 2 teaspoons (10 g) Ground Cinnamon
  • 1 teaspoon (5 g) Ground Ginger
  • 1/2 teaspoon (2.5 g) Ground Nutmeg
  • 1/4 teaspoon (1 g) Ground Cloves (or Allspice)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 (12 oz / 354 ml) can Evaporated Milk (full fat)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt together in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Use a pastry blender, two knives, or pulse in a food processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  3. Add Water and Hydrate: Gradually drizzle in 4 tablespoons of ice water, mixing until the dough just comes together. Add remaining water, 1 tablespoon at a time, until the dough holds its shape when squeezed. Do not overmix.
  4. Chill Dough: Form the dough into a 1-inch thick disk, wrap tightly in cling film, and refrigerate for at least 1 hour.
  5. Roll Out: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle, roughly 1/8-inch thick. Transfer the dough to a 9-inch deep-dish pie plate.
  6. Trim and Crimp: Trim the edges, leaving about a 1-inch overhang. Fold the excess under and crimp the edges decoratively.
  7. Second Chill: Place the prepared pie shell in the freezer for 30 minutes. This prevents shrinkage.
  8. Blind Bake Prep: Preheat oven to 400°F (200°C). Line the chilled shell with parchment paper and fill completely with pie weights or dried beans.
  9. Blind Bake: Bake for 15 minutes. Remove the weights and parchment paper. Return the crust to the oven for another 5–7 minutes until the bottom is dry and lightly golden. Reduce oven temperature to 350°F (175°C).
  10. Prepare Wet Filling: In a large bowl, lightly whisk the eggs. Add the pumpkin puree, evaporated milk, and vanilla extract. Mix until smooth.
  11. Prepare Dry Filling: In a separate small bowl, whisk together both sugars, salt, cinnamon, ginger, nutmeg, and clove.
  12. Mix Filling: Gradually add the dry spice mixture to the wet pumpkin mixture, whisking gently until just combined. Do not over-aerate the filling.
  13. Pour and Bake: Place the blind-baked shell on a baking sheet. Carefully pour the pumpkin filling into the hot shell. Bake at 350°F (175°C) for 40 to 50 minutes. Cover the crust edges with foil if they brown too quickly.
  14. Cool Completely: The pie is done when the edges are set and puffy, but the very center still has a slight wobble. Remove and transfer to a wire rack. Allow the pie to cool completely at room temperature for at least 3 hours before slicing and serving. The pie must set fully.