Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1/4 cup (60ml) ice water
  • 1 (15 ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 large eggs
  • 1 (12 fluid ounce/355ml) can evaporated milk

Instructions:

  1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill.
  2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the pie plate and crimp the edges.
  3. In a large bowl, whisk together pumpkin puree, sugar, salt, and spices.
  4. Beat in the eggs one at a time. Gradually stir in the evaporated milk until smooth.
  5. Preheat oven to 375°F (190°C). Line the pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for another 5 minutes. This prevents a soggy bottom!
  6. Reduce oven temperature to 350°F (175°C). Pour the pumpkin filling into the pre-baked crust.
  7. Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the centre. Edges should be lightly golden brown.
  8. Let the pie cool completely on a wire rack before slicing and serving.