Ingredients:

  • 2½ cups all-purpose flour (315g)
  • 1 cup unsalted butter, chilled and cubed (225g)
  • 1 tsp fine sea salt (6g)
  • 6 tbsp ice water (90ml)
  • 15 oz pumpkin puree (425g)
  • ¾ cup light brown sugar, packed (165g)
  • 3 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1 tsp ground cinnamon (2g)
  • ½ tsp ground ginger (1g)
  • ¼ tsp ground nutmeg (0.5g)
  • ¼ tsp ground cloves (0.5g)
  • ½ tsp fine sea salt (3g)

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. In a food processor, pulse 2½ cups all-purpose flour (315g) and 1 tsp fine sea salt (6g). Add 1 cup chilled and cubed unsalted butter (225g) and pulse until the mixture resembles coarse meal with a few pea-sized chunks remaining.
  3. Gradually add 6 tbsp ice water (90ml) one tablespoon at a time, pulsing until the dough just begins to clump together.
  4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  5. Roll the dough to a 12-inch circle on a floured surface. Gently press it into a 9-inch deep-dish pie plate, trimming the edges and crimping.
  6. Whisk ¾ cup light brown sugar (165g), 1 tsp ground cinnamon (2g), ½ tsp ground ginger (1g), ¼ tsp ground nutmeg (0.5g), ¼ tsp ground cloves (0.5g), and ½ tsp fine sea salt (3g) together in a bowl to remove clumps.
  7. Stir in 15 oz pumpkin puree (425g) until smooth. Add 3 room-temperature eggs one at a time, whisking gently until just combined.
  8. Slowly pour in 1 cup heavy cream (240ml), stirring in a clockwise motion until the mixture is a uniform, velvety consistency, avoiding over-whipping.
  9. Pour the filling into the chilled crust, smoothing the top with a spatula.
  10. Bake on the center rack at 350°F (180°C) for 40–50 minutes until the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle and reads 175°F/80°C in the middle with an instant-read thermometer.
  11. Remove from the oven and cool on a wire rack for 2 hours before transferring to the refrigerator to set completely.