Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour, plus extra for dusting
  • 1 tsp (5 g) Granulated Sugar (for crust)
  • ½ tsp (3 g) Fine Sea Salt (for crust)
  • 1 stick (8 Tbsp) (113 g) Unsalted Butter, cut into ½-inch cubes, chilled and frozen for 15 minutes
  • 3–4 Tbsp (45–60 ml) Ice Water
  • 15 oz can (425 g) 100% Pumpkin Purée (not pie filling)
  • 12 fl oz can (355 ml) Evaporated Milk
  • 2 Large Eggs, lightly whisked
  • ½ cup (100 g) Dark Brown Sugar, firmly packed
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 1 ½ tsp (4.5 g) Ground Cinnamon
  • 1 tsp (3 g) Ground Ginger
  • ½ tsp (1.5 g) Ground Cloves
  • ¼ tsp (0.5 g) Freshly Grated Nutmeg
  • 1 tsp (5 ml) Vanilla Extract
  • ½ tsp (3 g) Fine Sea Salt (for filling)

Instructions:

  1. Combine Dry Ingredients for the crust: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Using a pastry blender or your fingertips, quickly work the frozen butter cubes into the flour mixture until the butter resembles pea-sized pieces.
  3. Add Water: Sprinkle 3 tablespoons of ice water over the mixture, tossing until the dough just comes together. If still dry, add the remaining water 1 teaspoon at a time. Do not overmix.
  4. Chill: Shape the dough into a flat disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer and fit it into the 9-inch deep-dish pie plate; trim the edges and crimp decoratively.
  6. Freeze: Place the lined pie dish into the freezer for 15 minutes.
  7. Preheat & Prep for Blind Baking: Preheat the oven to 400°F (200°C). Line the frozen crust with aluminium foil or parchment paper, ensuring the edges are fully covered, and fill with pie weights or dried beans.
  8. First Bake: Bake for 15 minutes. Then, carefully remove the weights and foil. Prick the bottom of the crust lightly with a fork (docking).
  9. Second Bake: Return the crust to the oven for 5–7 minutes, or until the bottom appears dry and lightly golden. Reduce the oven temperature immediately to 350°F (175°C).
  10. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, and vanilla until smooth.
  11. Combine Dry Ingredients: In a separate medium bowl, whisk together both sugars, all the spices (cinnamon, ginger, cloves, nutmeg), and the salt.
  12. Mix Filling: Gradually add the dry spice mixture to the wet pumpkin mixture, whisking gently until just combined. Do not overmix.
  13. Fill and Bake: Pour the liquid filling into the warm, pre-baked pie crust.
  14. Final Bake: Bake at 350°F (175°C) for 40 to 50 minutes. The pie is done when the edges are set and the very center still has a slight jiggle. Shield the edges with foil if they brown too quickly.
  15. Cooling: Transfer the pie to a wire rack and allow it to cool completely for at least 3 hours before slicing and serving.