Ingredients:

  • 1.25 cups all-purpose flour (155g)
  • 0.5 cup unsalted butter, frozen and cubed (113g)
  • 4 tbsp ice water (60ml)
  • 0.5 tsp salt (3g)
  • 15 oz canned pumpkin purée (425g)
  • 12 fl oz evaporated milk (355ml)
  • 3 large eggs (150g)
  • 0.75 cup brown sugar, packed (150g)
  • 1 tsp ground cinnamon (2g)
  • 0.5 tsp ground ginger (1g)
  • 0.25 tsp ground cloves (0.5g)
  • 0.5 tsp fine sea salt (3g)

Instructions:

  1. Roll out chilled dough on a floured surface to a 12-inch circle. Ease into a 9-inch deep-dish pie plate without stretching and crimp the edges.
  2. Freeze the prepared pie shell for 15 minutes to stabilize the butter fats.
  3. Line shell with parchment paper and pie weights. Blind bake at 400°F (200°C) for 12 minutes until edges are pale gold.
  4. In a large bowl, whisk the 3 large eggs and brown sugar until smooth. Incorporate the pumpkin purée, cinnamon, ginger, cloves, and sea salt.
  5. Gradually whisk in the evaporated milk until the custard mixture is silky and consistent.
  6. Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 40-45 minutes or until the edges are set but the center still jiggles slightly.
  7. Remove from oven and allow to cool completely at room temperature to let residual heat finish the set, preventing cracks.