Ingredients:
- 1 ¼ cups (156g) all-purpose flour, plus more for dusting
- ½ teaspoon (2.5g) salt
- ½ cup (113g) unsalted butter, very cold, cut into small cubes
- 4-6 tablespoons (60-90ml) ice water
- 1 (15-ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 teaspoon (5ml) ground cinnamon
- ½ teaspoon (2.5ml) ground ginger
- ¼ teaspoon (1.25ml) ground cloves
- ¼ teaspoon (1.25ml) ground nutmeg
- ½ teaspoon (2.5ml) salt
- 3 large eggs
- 1 cup (240ml) evaporated milk
- ½ cup (120ml) heavy cream
Instructions:
- Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt.
- Add Wet Ingredients: Whisk in eggs, evaporated milk, and heavy cream until smooth.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to Pie Plate: Carefully transfer the dough to the pie plate, pressing it gently into the bottom and up the sides. Trim excess dough and crimp the edges.
- Blind Bake (Optional but Recommended): Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden.
- Pour in Filling: Pour the pumpkin filling into the prepared pie crust.
- Bake the Pie: Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center.
- Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.