Ingredients:

  • 1 ¼ cups All-Purpose Flour, plus extra for dusting (155 g)
  • 1 teaspoon Granulated Sugar (for crust)
  • ¼ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons (1 stick) Unsalted Butter, very cold, cubed (113 g)
  • 4 – 6 tablespoons Ice Water (60 – 90 ml)
  • 15 ounces Pure Pumpkin Purée (425 g)
  • 3 Large Eggs, lightly beaten
  • ½ cup packed Light Brown Sugar (110 g)
  • ¼ cup Granulated Sugar (50 g, for filling)
  • ½ cup Evaporated Milk (120 ml)
  • ½ cup Heavy Cream (Double Cream, 120 ml)
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl.
  2. Cut in Butter: Using a pastry blender or fingertips, quickly cut the very cold butter into the dry mixture until pieces are pea-sized or slightly smaller. Keep the mixture cool.
  3. Add Liquid: Drizzle in 4 tablespoons of ice water. Mix gently until the dough just comes together. Add remaining water, 1 teaspoon at a time, if necessary. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly in cling film, and refrigerate for at least 60 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Gently transfer and fit it into the 9-inch deep-dish pie plate. Trim and crimp the edges neatly.
  6. Second Chill: Freeze the lined crust for 15-20 minutes. This prevents shrinkage during baking.
  7. Blind Bake (Partially): Preheat the oven to 400°F (200°C). Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  8. Remove Weights: Carefully remove the weights and paper. Reduce the oven temperature to 350°F (175°C). Prick the bottom of the crust with a fork and bake for another 5-7 minutes, until the crust base looks dry and set. Cool slightly.
  9. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, evaporated milk, heavy cream, vanilla, and lightly beaten eggs until fully combined and smooth.
  10. Combine Dry Ingredients: In a separate medium bowl, whisk together the brown sugar, granulated sugar, salt, ground cinnamon, ginger, nutmeg, and cloves. Sift the spices and sugar to eliminate clumps.
  11. Mix Filling: Gradually whisk the dry mixture into the wet pumpkin mixture until homogenous. Whisk only until combined to avoid incorporating too much air.
  12. Strain (Recommended): Pass the entire filling mixture through a fine-mesh sieve into a clean bowl to guarantee a silky finish.
  13. Fill the Pie: Place the partially baked crust (on a baking sheet) back into the oven rack. Carefully pour the strained filling into the warm crust, filling it right up to the edge.
  14. Bake (Initial Set): Bake at 350°F (175°C) for 15 minutes.
  15. Lower Temperature: Reduce the oven temperature to 325°F (160°C) and continue baking for 45-55 minutes. If the crust edges brown too quickly, cover them with foil strips.
  16. Check Doneness: The pie is done when the edges are set and slightly puffy, but the very centre (about a 2-inch diameter) still jiggles slightly like firm jelly. Overbaking causes cracks.
  17. Cooling: Remove the pie from the oven and place it on a cooling rack. Let it cool slowly at room temperature for at least 4 hours, or ideally, overnight. Do not refrigerate until fully cooled.