Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour, plus extra for dusting
  • 1 teaspoon (5 g) Granulated Sugar
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • 8 tablespoons (113 g) Unsalted Butter, very cold and cubed (for crust)
  • 4–6 tablespoons (60–90 ml) Ice Water
  • 4 tablespoons (56 g) Unsalted Butter (for browning)
  • 15 ounces (425 g) Canned Pumpkin Purée (100% pure pumpkin)
  • 2 Large Eggs, lightly beaten
  • 1 Egg Yolk
  • ½ cup (100 g) Dark Brown Sugar, packed
  • ¼ cup (60 ml) Maple Syrup (Grade A Dark)
  • ½ cup (120 ml) Heavy Cream (or Evaporated Milk)
  • 1 teaspoon (5 ml) Vanilla Extract
  • ½ teaspoon (3 g) Fine Sea Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Freshly Grated Nutmeg
  • ¼ teaspoon Ground Allspice or Cloves

Instructions:

  1. Combine Dry Ingredients: In a large bowl or food processor, pulse together the flour, sugar, and salt.
  2. Cut in Butter: Add the very cold, cubed butter. Cut in using a pastry blender, two knives, or pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  4. Roll Dough and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim the excess, leaving a 1-inch overhang, then tuck and crimp the edges decoratively. Place the fitted crust in the freezer for 15 minutes.
  5. Blind Bake: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, prick the bottom with a fork, and return to the oven for 5–7 minutes until lightly golden brown. Reduce the oven temperature immediately to 325°F (160°C).
  6. Brown the Butter: Melt the 4 tablespoons of butter in a small saucepan over medium heat until the milk solids turn a rich amber brown and smell nutty (about 3-5 minutes). Pour immediately into a large mixing bowl.
  7. Whisk Wet Ingredients: Whisk the brown butter, pumpkin purée, maple syrup, brown sugar, eggs, and egg yolk until just combined.
  8. Add Dairy and Spices: Stir in the heavy cream, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice/cloves. Mix until the filling is homogenous and silky smooth.
  9. Fill and Bake: Place the fully blind-baked crust on a baking sheet. Pour the prepared filling into the crust. Bake at 325°F (160°C) for 50 to 60 minutes. The edges should be set, and the center should have a slight wobble.
  10. Cool and Chill: Remove the pie from the oven and cool on the baking sheet for one hour. Transfer the partially cooled pie to the refrigerator and chill for a minimum of 4 hours before slicing. This is essential for the custard to set properly.