Ingredients:

  • 1 ½ cups All-purpose (Plain) Flour
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt (for crust)
  • 12 tablespoons Unsalted Butter (very cold, cubed)
  • 4 – 6 tablespoons Ice Water
  • 1 (15-oz) can Pumpkin Purée (100% pure)
  • ½ cup Dark Brown Sugar (packed)
  • ¼ cup Granulated Sugar (for filling)
  • ½ teaspoon Fine Sea Salt (for filling)
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • Pinch finely ground Black Pepper
  • 2 Large Eggs (lightly beaten, room temperature)
  • 1 (12-oz) can Evaporated Milk
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Pulse the flour, sugar, and salt in a food processor or blend in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Pulse (or use a pastry blender/fingertips) until the mixture resembles coarse sand with some pea-sized pieces remaining.
  3. Add Water: Drizzle in the ice water, one tablespoon at a time, pulsing until the dough just comes together when pinched. Do not overmix.
  4. Chill the Dough: Form the dough into a flat disk, wrap tightly in cling film, and refrigerate for a minimum of 2 hours.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently transfer to the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then crimp or flute the edges decoratively.
  6. Chill Again (Essential): Place the lined pie plate back in the freezer for 15 minutes.
  7. Blind Bake: Preheat the oven to 400°F (200°C). Line the chilled crust with parchment paper and fill completely with pie weights. Bake for 15 minutes.
  8. Remove Weights: Carefully remove the weights and parchment. Reduce the oven temperature to 350°F (175°C). Return the crust to the oven for 5–7 minutes until lightly golden. Cool slightly.
  9. Combine Dry Filling Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, black pepper). This prevents spice clumps.
  10. Mix Wet Ingredients: Add the pumpkin purée and lightly beaten eggs to the spice mixture. Whisk until smooth.
  11. Incorporate Liquids: Gently whisk in the evaporated milk and vanilla extract until the filling is uniform and smooth.
  12. Bake (The Two-Temperature Method): Pour the filling into the warm, blind-baked crust. Initial Heat: Bake at 350°F (175°C) for 15 minutes.
  13. Lower Heat: Reduce the temperature to 325°F (160°C) and continue baking for another 40–50 minutes. The pie is done when the edges are set and slightly puffed, but the centre still has a slight jiggle.
  14. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Cooling is mandatory for the custard to set properly.