Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water
  • 1 (15 ounce, 425g) can pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) ground cloves (optional, for extra spice)
  • 1/4 teaspoon (1.25ml) salt
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Make the Pie Dough: Combine flour and salt. Cut in cold butter using a food processor or pastry blender until it resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Pie Crust: Roll out the chilled dough on a lightly floured surface. Carefully transfer it to the pie plate. Trim and crimp the edges decoratively.
  3. Pre-Bake (Blind Bake) the Crust: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden brown.
  4. Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves (if using), and salt.
  5. Add the Wet Ingredients: In the same bowl, whisk in the eggs one at a time, followed by the heavy cream and milk. Mix until smooth and well combined.
  6. Pour and Bake: Pour the pumpkin filling into the pre-baked pie crust. Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center.
  7. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.