Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 1 stick (8 Tbsp) cold Unsalted Butter, cut into ½-inch cubes
  • 4–6 Tbsp Ice Water
  • 4 Tbsp Unsalted Butter (for browning)
  • 15 oz can Pumpkin Purée
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Maple Syrup (Grade A Dark)
  • ¾ cup Heavy Cream (35% Fat)
  • 2 Large Eggs, lightly beaten
  • 1 Large Egg Yolk
  • ½ tsp Fine Sea Salt (for filling)
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Cloves
  • Pinch Black Pepper

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Hydrate and Chill: Gradually drizzle in ice water (starting with 4 Tbsp) until the dough just holds together when pinched. Shape into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
  3. Roll Out and Place: 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 excess dough, leaving a 1-inch overhang. Crimp the edges decoratively.
  4. Second Chill: Place the prepared crust into the freezer for 30 minutes. This prevents shrinkage during baking.
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper and fill completely with pie weights.
  6. Blind Bake (Part I): Bake for 15 minutes. Carefully remove the pie weights and parchment paper.
  7. Blind Bake (Part II): Return the crust to the oven for another 5–8 minutes, until the base appears dry and lightly golden. Cool completely while preparing the filling.
  8. Brown the Butter: Melt the 4 Tbsp of butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids turn a rich brown colour and the butter smells nutty. Immediately pour into a mixing bowl and let cool slightly (about 5 minutes).
  9. Combine Wet Ingredients: Whisk the brown sugar, maple syrup, salt, and spice blend into the cooled brown butter until smooth. Add the pumpkin purée, heavy cream, eggs, egg yolk, and vanilla. Whisk until the mixture is uniform and silky.
  10. Strain (Optional): For the smoothest possible texture, pour the filling through a fine-mesh sieve into a clean bowl.
  11. Fill and Bake: Reduce oven temperature to 375°F (190°C). Pour the filling into the cooled, blind-baked crust. Cover the crimped edges of the pie with a strip of foil to prevent burning. Bake for 30 minutes.
  12. Adjust & Finish: Remove the foil shield. Reduce the oven temperature further to 350°F (175°C). Continue baking for 25–35 minutes more.
  13. Test for Doneness: The pie is done when the edges are set and slightly puffed, but the centre 1-inch circle still jiggles slightly (like firm jelly). Do not overbake.
  14. Cooling: Transfer the pie to a wire rack. Cool completely at room temperature for at least 4 hours before slicing. This is crucial for the filling to set properly.