Ingredients:

  • 1 ¼ cups All-Purpose Flour, plus extra for dusting
  • 1 tablespoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter (1 stick, very cold, cubed)
  • 3–5 tablespoons Ice Water
  • 1 ¾ cups Pumpkin Purée (strained)
  • 3 large Large Eggs
  • ½ cup Dark Brown Sugar (packed)
  • ¼ cup Granulated Sugar (for filling)
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg (freshly grated is best)
  • ¼ teaspoon Ground Cloves or Allspice
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract

Instructions:

  1. STAGE 1: Preparing the Pastry Dough. Whisk the flour, sugar, and salt in a large bowl or pulse briefly in a food processor.
  2. Cut in the Butter: Add the cold, cubed butter. Work quickly using a pastry blender, two knives, or pulse the food processor until the mixture resembles coarse breadcrumbs with some larger, pea-sized chunks of butter remaining. Do not overwork the butter.
  3. Add Ice Water: Sprinkle the ice water over the mixture, one tablespoon at a time, mixing until the dough just comes together. It should be shaggy but hold when squeezed.
  4. Shape and Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. STAGE 2: Blind Baking the Crust. Preheat the oven to 400°F (200°C). Roll the chilled dough out to about ⅛-inch thickness, fitting it into the 9-inch pie plate. Trim the edges and crimp the rim decoratively.
  6. Chill and Dock: Return the formed crust to the fridge for 15 minutes. Lightly prick the bottom of the dough with a fork (docking).
  7. Blind Bake: Line the pastry with parchment paper, fill with pie weights, and bake for 15 minutes.
  8. Remove Weights and Finish: Carefully remove the weights and paper. Reduce the oven temperature to 350°F (175°C) and bake for another 5–8 minutes, just until the crust looks dry and lightly set. Set aside.
  9. STAGE 3: Mixing and Baking the Filling. In a large bowl, whisk the pumpkin purée and eggs thoroughly until smooth.
  10. Combine Dry Ingredients: In a separate bowl, whisk together the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves to eliminate lumps.
  11. Whisk Filling: Add the dry spice mixture to the wet pumpkin mixture, stirring until just combined. Incorporate the condensed milk and vanilla extract. The mixture should be smooth and pourable.
  12. Fill the Pie: Pour the filling into the prepared, pre-baked crust.
  13. Bake the Pie: Bake at 350°F (175°C) for 50–60 minutes. The edges should be set, and the centre should have a slight wobble (like firm jelly). Use foil strips to shield the crust edges if they brown too quickly.
  14. Cool Completely: Remove the pie from the oven. Cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools. Serve at cool room temperature for best flavour.