Ingredients:

  • 2 cups All-Purpose Flour, plus extra for dusting
  • 1 tsp Fine Sea Salt (for crust)
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 cup Unsalted Butter, cut into ½-inch cubes and kept very cold
  • 6 – 8 Tbsp Ice Water
  • 1 ¾ cups 100% Pure Pumpkin Purée (Not pumpkin pie filling)
  • 2 Large Eggs, plus 1 Large Egg Yolk (room temperature)
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • 1 ½ cups Evaporated Milk (full fat recommended)
  • 1 tsp Vanilla Extract
  • 1 tsp Fine Sea Salt (for filling)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Cloves
  • ¼ tsp Freshly Grated Nutmeg

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, salt, and sugar in a large bowl.
  2. Cut in the Butter: Using a pastry blender, two knives, or a food processor (pulsing only), cut the cold butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
  3. Add Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just barely holds together. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  5. Roll Out: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim the edges and crimp the decorative border.
  6. Second Chill: Place the pie plate back in the freezer for 15 minutes.
  7. Blind Bake (The Secret to No Soggy Bottom): Preheat the oven to 220°C (425°F). Line the chilled crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper, prick the bottom with a fork, and bake for another 5 minutes until lightly set. Reduce oven temperature to 175°C (350°F).
  8. Prepare Wet Ingredients: In a large bowl, lightly whisk the eggs and egg yolk until just combined. Add the brown sugar and granulated sugar and whisk until smooth.
  9. Add Dairy and Vanilla: Whisk in the evaporated milk and vanilla extract.
  10. Combine Dry Spices: In a separate small bowl, combine the salt, cinnamon, ginger, cloves, and nutmeg.
  11. Final Mix: Add the pumpkin purée and the spice mixture to the wet ingredients. Whisk until the filling is perfectly smooth and homogenous.
  12. Assemble and Bake: Place the blind-baked pie shell on a rimmed baking sheet. Pour the filling into the warm crust.
  13. Initial High Heat: Bake for 15 minutes at 175°C (350°F).
  14. Lower Heat and Finish: Reduce the oven temperature to 165°C (325°F) and continue baking for 35–45 minutes, or until the edges are set and the centre has only a slight, gentle wobble.
  15. Cool Down: Remove from the oven and allow to cool completely on a wire rack for at least 2 hours before slicing. The filling sets as it cools.