Ingredients:

  • 1 1/4 cups All-Purpose Flour
  • 1/2 tsp Fine Sea Salt (for crust)
  • 1/2 cup (1 stick) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 3–5 Tbsp Ice Water
  • 15 oz can Canned Pumpkin Purée (100% pumpkin)
  • 2 Large Eggs, lightly beaten
  • 1 Large Egg Yolk
  • 1/2 cup packed Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/2 cup Heavy Cream
  • 1/2 cup Evaporated Milk (Unsweetened)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/4 tsp Ground Cloves or Allspice
  • 1/4 tsp Fine Sea Salt (for filling)
  • 1 tsp Vanilla Extract

Instructions:

  1. Prepare Dough: Combine flour and salt. Cut in the cold butter (using hands, pastry cutter, or food processor) until pea-sized crumbs form. Gradually add ice water, mixing until dough just comes together. Do not overmix.
  2. Chill: Form the dough into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Gently fit it into the 9-inch pie dish. Crimp or flute the edges.
  4. Blind Bake Prep and Par-Bake: Preheat oven to 400°F (200°C). Freeze the assembled crust for 15 minutes. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and paper. Reduce oven temperature to 350°F (175°C) and bake for an additional 5 minutes until dry. Cool completely.
  5. Combine Dry Ingredients: In a large bowl, whisk together both sugars, salt, and all the spices (cinnamon, ginger, nutmeg, cloves).
  6. Mix Wet Ingredients: Add the pumpkin purée, eggs, egg yolk, vanilla extract, heavy cream, and evaporated milk to the dry ingredients. Whisk gently until just combined.
  7. Strain (Chef’s Secret): For the smoothest possible texture, push the entire filling mixture through a fine-mesh sieve into a clean bowl. Discard solids.
  8. Pour and Bake: Place the cooled, blind-baked crust on a sturdy baking sheet. Carefully pour the strained filling into the crust. Bake immediately at 350°F (175°C) for 55–65 minutes (the edges should be set, but the center should still have a slight jiggle).
  9. Cooling (Two-Stage): Turn off the oven, crack the door slightly, and let the pie sit inside for 15 minutes. Then, remove the pie to a wire rack and cool at room temperature for at least 3 hours before slicing and serving.