Ingredients:

  • 1 ¼ cups All-Purpose Flour (Plain Flour), plus extra for dusting
  • ½ teaspoon Fine Sea Salt (for crust)
  • 4 tablespoons Unsalted Butter, chilled and cubed
  • 2 tablespoons Full-Fat Greek Yogurt
  • 3 – 5 tablespoons Ice Cold Water
  • 1 (15 oz) can 100% Pure Pumpkin Purée (Not pumpkin pie filling)
  • 1 cup Evaporated Skimmed Milk
  • 2 large Eggs, lightly beaten
  • ¼ cup Light Brown Sugar, packed
  • ½ cup Zero-Calorie Granular Sweetener (such as Erythritol/Stevia blend)
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • ¼ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Prepare Dry Dough Ingredients: Whisk 1 ¼ cups flour and ½ teaspoon salt together in a large bowl.
  2. Cut in Fats: Add the cold butter cubes and Greek yogurt. Use a pastry blender or fingertips to quickly cut the fats into the flour until the mixture resembles coarse breadcrumbs, with pea-sized pieces of fat remaining.
  3. Hydrate and Chill Dough: Drizzle 3 tablespoons of ice water over the mixture, gently mixing with a fork until the dough just comes together. Form the dough into a flat disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes.
  4. Roll and Dock: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, trim, and crimp the edges. Prick the bottom of the crust thoroughly with a fork (docking). Place the pie dish back in the freezer for 10 minutes.
  5. Blind Bake Crust: Preheat oven to 425°F (220°C). Line the chilled dough with baking paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, reduce oven temperature to 350°F (175°C), and bake for another 5 minutes until the base is just set. Remove and allow to cool slightly.
  6. Prepare Filling Base: In a large bowl, combine the pumpkin purée, light brown sugar, granular sweetener, salt, cinnamon, ginger, nutmeg, and cloves/allspice. Mix well until uniform.
  7. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the eggs, then add the evaporated skimmed milk and vanilla extract.
  8. Mix Filling: Slowly pour the wet mixture into the pumpkin mixture, whisking gently until just combined. Do not over-whisk.
  9. Bake Pie: Pour the filling into the partially baked crust. Loosely cover the crimped edges with a strip of foil to prevent burning. Bake at 350°F (175°C) for 55–60 minutes. The pie is done when the edges are set and the centre jiggles only slightly.
  10. Cool: Transfer the pie to a wire rack and allow it to cool completely at room temperature for at least 2 hours before slicing. Cooling is essential for the structure to set.