Ingredients:

  • 250 g (2 cups) All-Purpose Flour
  • 5 g (1 teaspoon) Fine Sea Salt (for crust)
  • 15 g (1 tablespoon) Granulated Sugar
  • 170 g (12 tablespoons / 1.5 sticks) Unsalted Butter, cut into ½-inch cubes and kept very cold
  • 60–90 ml (4–6 tablespoons) Ice Water
  • 425 g (15 oz / 1 ¾ cups) 100% Pure Pumpkin Purée (not pie filling)
  • 397 g (14 oz / 1 standard tin) Sweetened Condensed Milk (full fat recommended)
  • 2 large Eggs, room temperature
  • 5 ml (1 teaspoon) Pure Vanilla Extract
  • 10 g (2 teaspoons) Ground Cinnamon
  • 5 g (1 teaspoon) Ground Ginger
  • 5 g (½ teaspoon) Ground Nutmeg
  • 1 g (¼ teaspoon) Ground Cloves (optional, for intensity)
  • 3 g (½ teaspoon) Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Dough: Whisk flour, salt, and sugar. Cut in the cold butter using a pastry blender, two knives, or a food processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  2. Hydrate and Chill: Add ice water (starting with 4 tablespoons) one tablespoon at a time, until the dough just comes together. Form into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer and fit it into the 9-inch pie plate. Trim the edges and crimp the decorative border.
  4. Second Chill (Crucial): Place the lined pie plate in the freezer for 15 minutes while the oven preheats to 200°C (400°F).
  5. Blind Bake: Line the cold crust with parchment paper, fill with weights (or dried beans). Bake for 15 minutes.
  6. Remove Weights: Carefully remove the weights and paper. Reduce the oven temperature to 180°C (350°F). Bake for another 5–8 minutes until the bottom is just dry and lightly golden. Set aside to cool slightly.
  7. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, and vanilla extract until smooth.
  8. Combine Dry Ingredients: In a separate small bowl, mix all the spices (cinnamon, ginger, nutmeg, cloves) and salt thoroughly.
  9. Mix Filling: Add the spice mixture to the wet ingredients. Whisk until perfectly homogenous and no streaks of spice remain. Avoid over-whisking.
  10. Fill the Pie: Pour the liquid filling into the partially blind-baked crust.
  11. Bake: Carefully transfer the pie to the preheated 180°C (350°F) oven. Bake for 55–65 minutes.
  12. Shield the Edges: If the crust edges are browning too quickly, loosely cover them with a ring of aluminium foil after the first 30 minutes.
  13. Test for Doneness: The pie is done when the edges are set, but the very centre still has a slight, soft jiggle (like a loose set jelly).
  14. Cool Completely: Remove the pie and cool completely on a wire rack for at least 2 hours before slicing. Cooling is non-negotiable for a clean slice and properly set custard.