Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour (for Flaky Shortcrust Pastry)
  • 1 Tbsp Granulated Sugar (for Flaky Shortcrust Pastry)
  • ½ tsp Fine Sea Salt (for Flaky Shortcrust Pastry)
  • 8 Tbsp Unsalted Butter, diced, ice-cold (1 stick)
  • 3–5 Tbsp Ice Water
  • 1 (15 oz) can Unsweetened Pumpkin Puree (not pie filling)
  • ½ cup packed Dark Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, lightly whisked
  • 1 Egg Yolk
  • 1 cup Evaporated Milk (or Heavy Cream)
  • 1 tsp Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • Pinch Freshly Ground Black Pepper (optional)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Hydrate and Chill: Gradually add ice water, tablespoon by tablespoon, mixing until the dough just comes together. Shape into a flat disc, wrap tightly in plastic, and chill in the refrigerator for at least 60 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer and fit the dough into the 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then crimp the edges neatly.
  4. Crucial Freeze: Freeze the formed pie shell for 20 minutes to prevent shrinkage during baking.
  5. Blind Bake (The Protection): Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper, fill completely with pie weights.
  6. Initial Bake: Bake for 15 minutes. Remove the weights and parchment. Prick the bottom with a fork (docking). Return the crust to the oven for another 5–7 minutes until lightly golden.
  7. Cool Crust: Reduce oven temperature to 350°F (175°C). Let the crust cool completely on a rack before filling.
  8. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk (or cream), eggs, egg yolk, and vanilla until smooth.
  9. Combine Dry Ingredients: In a separate small bowl, whisk together the brown sugar, granulated sugar, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, and pepper).
  10. Mix Filling: Gradually add the dry spice mixture into the wet ingredients, whisking until the mixture is uniform and silky smooth. Do not overmix.
  11. Fill the Shell: Place the cooled crust on a baking sheet. Pour the filling carefully into the pie shell.
  12. Bake: Bake at 350°F (175°C) for 50–60 minutes. Check the pie at 30 minutes; if the crust edges are browning too quickly, gently shield them with thin strips of aluminum foil.
  13. Check for Doneness & Cool: The pie is done when the edges of the filling are set, but the very center still has a slight wobble. Remove from the oven and cool on a wire rack for at least 3 hours at room temperature, or until fully set, before slicing.