Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons (45-60ml) ice water
  • 1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling!)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) evaporated milk
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Don't overmix!
  3. Press the dough evenly into the bottom of the prepared baking pan.
  4. Chill the crust in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, flour, pumpkin pie spice, salt, and vanilla extract. Whisk until smooth.
  7. Pour the pumpkin filling over the chilled crust.
  8. Bake for 40-45 minutes, or until the filling is set around the edges but still has a slight wiggle in the center. A toothpick inserted near the center should come out mostly clean.
  9. Let cool completely in the pan before slicing and serving.