Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 1 (15 ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine flour and salt in a bowl or food processor. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface. Carefully transfer to a pie dish and crimp edges. Line with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5-10 minutes, or until lightly golden.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt. In a separate bowl, whisk together eggs, heavy cream, milk, and vanilla extract. Gradually add the wet ingredients to the pumpkin mixture, whisking until smooth.
  4. Pour the pumpkin filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. If the crust is browning too quickly, tent with foil. (Test for doneness: Insert a knife near the center of the pie; it should come out with moist crumbs, not wet batter.)
  5. Let the pie cool completely on a wire rack. Refrigerate for at least 4 hours before serving.