Ingredients:

  • 1.25 cups (160g) all-purpose flour
  • 0.5 cup (113g) unsalted butter, cubed and chilled
  • 0.5 tsp fine sea salt (for crust)
  • 4 tbsp ice water
  • 15 oz (425g) pumpkin puree
  • 3 large eggs, room temperature
  • 12 fl oz (354ml) evaporated milk, full fat
  • 0.75 cup (150g) light brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt (for filling - assuming this is intended, otherwise it's a duplicate from crust)

Instructions:

  1. Cut the fat. Combine 1.25 cups flour and 0.5 tsp salt. Work 0.5 cup chilled butter into the mix until pea sized crumbs form. Note: This creates the steam pockets needed for a flaky texture.
  2. Hydrate the dough. Add 4 tbsp ice water, one tablespoon at a time, mixing until it just holds together. Chill for 1 hour.
  3. Roll and fit. Roll the dough to 12 inches on a floured surface. Ease it into a 9 inch pie plate without stretching it. Note: Stretching the dough causes it to shrink during baking.
  4. The Par Bake. Line the crust with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. until edges are pale gold.
  5. Seal the base. Remove weights, brush with egg white, and bake 5 more minutes. Note: The egg white creates a waterproof seal for the filling.
  6. Whisk the base. In a large bowl, whisk 3 eggs and 0.75 cup brown sugar until smooth and slightly pale.
  7. Spice and puree. Stir in 15 oz pumpkin puree, 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp cloves, and 0.5 tsp salt.
  8. Stream the dairy. Slowly pour in 12 fl oz evaporated milk while whisking gently. until the mixture is uniform and silky.
  9. The final bake. Pour into the warm crust. Lower oven to 350°F (175°C) and bake for 45-55 minutes.
  10. The Jiggle Test. Remove when edges are set but the center 2 inches wobbles like firm gelatin. The cooling phase is where the magic happens. As the pie sits on the wire rack for 3 hours, the residual heat continues to cook the very center without the harsh direct heat of the oven. This slow finish is what prevents the middle from collapsing. If you try to cut it early, you'll end up with a soup in the middle of your plate. Patience is the most important ingredient in this entire recipe. Grandma's Pumpkin Pie Recipe: A Spiced Classic! — Bake the best pumpkin pie recipe ever! Grandma's secret spiced pumpkin pie is...Heavenly Pumpkin Pie Recipe with Fresh Pumpkin: Homemade Delight! — Looking for the best pumpkin pie recipe with fresh pumpkin? Try my easy homem...Pecan Pie Recipe: The Ultimate Treacle-Rich, Gooey Southern Classic — Pecan Pie is the undisputed holiday monarch. This best pecan pie recipe deliv... $img_2$