Ingredients:

  • 1 ¼ cups All-purpose flour
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine sea salt (for crust)
  • 8 tablespoons Unsalted Butter, very cold and cubed
  • 3 – 5 tablespoons Ice Water
  • 1 (15-oz) can Pure Pumpkin Purée (NOT pumpkin pie filling)
  • 2 Large Eggs, lightly beaten
  • ½ cup Dark Brown Sugar, packed firmly
  • ¼ cup Granulated Sugar (for filling)
  • 1 (12-oz) can Evaporated Milk, unsweetened
  • ½ cup Heavy Cream (Double Cream)
  • 1 teaspoon Vanilla Extract (Bourbon Vanilla preferred)
  • 1 teaspoon Fine Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice

Instructions:

  1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Chill: Form the dough into a flat disk, wrap tightly, and chill in the refrigerator for at least 1 hour (up to 2 days).
  4. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Crimp the edges decoratively.
  5. Rest: Prick the bottom crust all over with a fork (docking) and freeze the lined plate for 15 minutes.
  6. Preheat & Prep: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper, ensuring the paper covers the edges. Fill generously with pie weights or dried beans.
  7. First Bake: Bake the weighted crust for 15 minutes.
  8. Remove Weights: Carefully remove the parchment paper and weights.
  9. Second Bake: Return the empty crust to the oven for 5–7 minutes until the bottom is pale golden and dry. Remove and let cool slightly while making the filling. Reduce oven temperature to 350°F (175°C).
  10. Mix Custard: In a large bowl, whisk together the pumpkin purée, eggs, vanilla, evaporated milk, and heavy cream until smooth. In a separate bowl, whisk together the sugars, salt, and all spices. Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined. Do not over-aerate the mixture.
  11. Fill and Bake: Pour the liquid filling into the warm, blind-baked crust. Bake at 350°F (175°C) for 15 minutes. Then reduce oven temperature to 325°F (160°C) and continue baking for 35–45 minutes. (Use a foil ring if the edges brown too quickly.)
  12. Cooling: The pie is done when the edges are set and the very center still has a slight, gentle wobble. Remove the pie from the oven and cool completely on a wire rack at room temperature for 1 hour, then transfer it to the refrigerator for at least 3 hours to fully set before serving.