Ingredients:

  • 2 cups All-purpose (Plain) Flour
  • 1 teaspoon Granulated Sugar (Fine)
  • 1/2 teaspoon Fine Sea Salt (for dough)
  • 8 tablespoons Unsalted Butter, chilled and cubed
  • 5–7 tablespoons Ice Water
  • 1 (15 oz) can Pumpkin Puree (not pie filling)
  • 2 large Eggs, lightly beaten
  • 1 large Egg Yolk
  • 1 (12 oz) can Evaporated Milk
  • 3/4 cup packed Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt (for filling)
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves/Allspice
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preparing the Pastry: In a large bowl (or food processor), mix the flour, salt, and sugar. Add the cold, cubed butter and quickly work it in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add Water and Chill: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  3. Roll and Fit Crust: Roll the chilled dough into a 12-inch circle. Gently transfer to the 9-inch pie plate. Trim the edges and crimp the crust decoratively. Place the fitted crust in the freezer for 15 minutes while the oven preheats to 400°F (200°C).
  4. Blind Bake: Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes at 400°F (200°C). Carefully remove the weights and parchment, and return the crust to the oven for another 5–8 minutes until the bottom is set and pale gold. Reduce the oven temperature to 350°F (175°C).
  5. Prepare Filling (Wet): In a large bowl, whisk together the pumpkin puree, eggs, egg yolk, vanilla, and evaporated milk until smooth.
  6. Prepare Filling (Dry): In a separate small bowl, whisk together the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Combine and Assemble: Gradually add the dry spice mixture to the wet mixture, whisking until just combined and smooth. Place the partially cooled crust on a baking sheet and pour the pumpkin mixture into the crust.
  8. Bake: Bake at 350°F (175°C) for 50–60 minutes. The pie is done when the edges are set and puffy, and the very centre still has a slight wobble.
  9. Cool Completely: Remove the pie from the oven. Let it cool on a wire rack to room temperature for at least 3 hours before slicing and serving. The pie will finish setting during this cooling period.