Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tbsp Granulated Sugar (crust)
  • ½ tsp Fine Sea Salt (crust)
  • ½ cup Unsalted Butter, chilled and cubed
  • 3–5 tbsp Ice Water
  • 15 oz can 100% Pumpkin Purée (not pie filling)
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (filling)
  • 1 tsp Molasses or Black Treacle (optional)
  • 1 tsp Fine Sea Salt (filling)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Allspice or Cloves
  • 12 fl oz can Evaporated Milk (Full-Fat)
  • 1 tsp Vanilla Extract

Instructions:

  1. Make the Dough: Combine flour, sugar, and salt for the crust. Cut in the cold butter (using hands or a food processor) until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  2. Hydrate and Chill: Gradually drizzle in the ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for at least 60 minutes.
  3. Roll and Blind-Bake the Crust: Roll the chilled dough to about ⅛ inch thickness. Transfer carefully into the 9-inch pie plate; trim and crimp the edges. Prick the bottom lightly with a fork (docking). Line the raw crust with parchment paper, fill with pie weights. Bake at 400°F (200°C) for 15 minutes.
  4. Finish Crust Baking: Remove the weights and parchment, then return the crust to the oven for another 5–7 minutes until lightly golden. Lower oven temperature to 350°F (175°C) for the filling stage.
  5. Prepare Dry Ingredients: In a medium bowl, whisk together the sugars, salt, and all the spices (cinnamon, ginger, nutmeg, allspice/cloves) until fully combined and lump-free.
  6. Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin purée, whole eggs, egg yolk, vanilla, and molasses/treacle until smooth.
  7. Mix Filling: Slowly whisk the dry spice/sugar mixture into the wet pumpkin mixture. Finally, slowly whisk in the evaporated milk until the mixture is uniform and completely smooth.
  8. Fill and Bake: Place the partially baked pie shell (still on its baking sheet) onto a stable surface. Pour the creamy filling directly into the warm crust. Bake at 350°F (175°C) for 40–50 minutes. The pie is done when the edges are set and puffy, but the very center still has a slight jiggle.
  9. Cool and Set: Immediately remove the pie from the oven. Allow it to cool completely on a wire rack for at least 2 hours, then transfer to the refrigerator to chill and set fully (4 hours minimum, or overnight).