Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose (Plain) Flour
  • 1 tsp Granulated Sugar (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • 8 Tbsp (1 stick) Unsalted Butter, chilled and cubed
  • 4–6 Tbsp Ice Water (or 4 Tbsp water + 2 Tbsp Vodka)
  • 15 oz can Pumpkin Puree (100% pure)
  • 2 whole Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • ½ cup Heavy Cream (Double Cream)
  • ½ tsp Fine Sea Salt (for filling)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Cloves
  • ⅛ tsp Freshly Ground Black Pepper

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt for the crust in a large bowl or food processor.
  2. Cut in the Butter: Add the chilled butter cubes. Pulse (or use a pastry blender) until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overwork the dough.
  3. Add Liquid: Gradually drizzle in the ice water (or water/vodka mixture), one tablespoon at a time, until the dough just holds together when squeezed.
  4. Chill: Form the dough into a 1-inch thick disk, wrap tightly in cling film, and chill for a minimum of 90 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch deep-dish pie plate, trimming the edges and crimping them decoratively.
  6. Second Chill: Place the lined pie plate in the freezer for 15 minutes to prevent shrinkage.
  7. Blind Bake (Crucial Step): Preheat the oven to 400°F (200°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Then, remove the weights and parchment.
  8. Naked Bake: Reduce the oven temperature to 375°F (190°C). Bake the crust naked for another 5–8 minutes, until lightly golden and dry on the bottom. Remove and let cool slightly.
  9. Mix Wet Ingredients: In a large bowl, whisk the whole eggs and the extra yolk until slightly foamy.
  10. Combine Sweeteners and Dairy: Add the brown sugar, granulated sugar, and heavy cream. Whisk until the sugars are mostly dissolved.
  11. Add Spices and Pumpkin: Whisk in the salt, all the spices (cinnamon, ginger, nutmeg, cloves, and black pepper) thoroughly, followed by the pumpkin puree until the filling is smooth and uniform in colour.
  12. Fill the Crust: Pour the filling into the pre-baked crust. The filling should reach about ¼ inch (5 mm) below the crimped edge.
  13. Initial High Heat Bake: Place the pie on a baking sheet. Bake at 375°F (190°C) for 15 minutes. This sets the edges quickly.
  14. Reduce Heat and Finish: Reduce the oven temperature immediately to 325°F (160°C). Continue baking for 40–50 minutes.
  15. Check for Doneness: The pie is done when the edges are set, but the very centre still has a slight, gentle wobble. An inserted knife near the edge should come out clean.
  16. Cooling: Carefully remove the pie and allow it to cool completely on a wire rack for at least 4 hours at room temperature before serving.