Ingredients:

  • 1 ¼ cups + 2 Tbsp All-purpose flour, plus extra for dusting (180 g)
  • 1 teaspoon Granulated sugar (5 g, for crust)
  • ½ teaspoon Fine sea salt (3 g, for crust)
  • 8 tablespoons (1 stick) Unsalted butter, cubed and very cold (113 g)
  • 4 - 6 tablespoons Ice water (60 - 90 ml)
  • 15 ounces Canned 100% pumpkin puree (425 g, NOT pumpkin pie filling)
  • 1 cup Evaporated milk (240 ml)
  • ½ cup Heavy cream (double cream) (120 ml)
  • 3 Large eggs, room temperature
  • 1 Large yolk, room temperature
  • ½ cup Dark brown sugar, packed (100 g)
  • ¼ cup Granulated sugar (50 g)
  • 1 tablespoon Molasses or Golden Syrup (15 ml, optional)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Freshly grated Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • ½ teaspoon Fine sea salt (3 g, for filling)

Instructions:

  1. Phase 1: Preparing the Pastry and Blind Baking. Combine the flour, 1 teaspoon sugar, and ½ teaspoon salt for the crust in a food processor or large bowl.
  2. Cut in the cold, cubed butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  3. Gradually add the ice water, one tablespoon at a time, until the dough just comes together when pinched. Form into a disc, wrap tightly, and chill for at least 90 minutes.
  4. Roll the chilled dough out to a 12-inch circle. Fit it into the 9-inch deep-dish pie plate, trim, crimp the edges, and place it in the freezer for 15 minutes.
  5. Blind Bake: Preheat the oven to 375°F (190°C). Line the frozen crust with parchment paper and pie weights. Bake for 15 minutes. Remove the weights, prick the bottom, and return to the oven for 5-7 minutes until just set. Reduce oven temperature to 350°F (175°C).
  6. Phase 2: Making the Silky Filling. In a large bowl, whisk together the 3 large eggs and 1 yolk until light and frothy.
  7. In a separate bowl, thoroughly combine the brown sugar, granulated sugar, molasses (if using), all spices (cinnamon, ginger, nutmeg, cloves/allspice), and salt.
  8. Add the pumpkin puree to the dry mixture and stir well. Whisk in the evaporated milk and heavy cream until just combined.
  9. Temper and Combine: Gradually pour the pumpkin/dairy mix into the whisked eggs, whisking constantly to ensure the eggs temper and don't scramble.
  10. The Secret Step (Strain!): Pour the entire filling mixture through a fine-mesh sieve directly over a clean bowl. This removes any stringy bits and ensures maximum smoothness.
  11. Phase 3: Baking and Cooling. Carefully pour the strained filling into the warm, blind-baked crust. Place the pie in the preheated 350°F (175°C) oven, ideally resting on a baking sheet.
  12. Bake: Immediately reduce the oven temperature to 325°F (160°C). Bake for 55 to 65 minutes. After 30 minutes, use a pie shield or foil strips to cover the crust edges to prevent burning.
  13. Check for Doneness: The pie is done when the edges are set and puffy, but the very center 1-2 inches still has a slight, soft jiggle (like set jelly). Do not wait until the center is fully firm.
  14. Cooling: Remove the pie from the oven. Let it cool on a wire rack for 1 hour, then transfer it to the refrigerator to chill and set completely for at least 3 hours, or preferably overnight.