Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 8 Tbsp (1 stick) Unsalted Butter, very cold, cut into ½-inch cubes
  • 3–5 Tbsp Ice Water
  • 1 (15 oz) can Pumpkin Puree (425 g), 100% pumpkin
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 cup Heavy Cream (Double Cream), room temperature
  • 2 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 Tbsp Molasses (or Maple Syrup)
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Cloves
  • ½ tsp Fine Sea Salt (for filling)

Instructions:

  1. Make the Dough: Combine flour, 1 Tbsp 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 remaining.
  2. Add Water and Chill: Gradually add ice water, one tablespoon at a time (starting with 3 Tbsp), until the dough just comes together. Form the dough into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll, Fit, and Freeze: Roll the chilled dough into an 11-inch circle. Gently transfer and fit it into the 9-inch pie dish. Trim, tuck, and crimp decoratively. Freeze the shaped crust for 15 minutes to prevent shrinkage.
  4. Blind Bake (Par-Bake): Preheat oven to 375°F (190°C). Line the frozen crust with parchment paper and fill completely with pie weights. Bake for 15 minutes. Remove weights and parchment, and bake for another 5–7 minutes until pale golden and dry. Keep the oven on.
  5. Prepare Wet Ingredients: In a large bowl, whisk together the pumpkin puree, heavy cream, molasses, vanilla, brown sugar, and granulated sugar until thoroughly combined.
  6. Incorporate Eggs: Lightly beat the eggs and the extra yolk separately. Slowly whisk the beaten eggs into the pumpkin mixture until just incorporated. Whisk in the ground cinnamon, ginger, nutmeg, cloves, and salt until the mixture is uniform. (For the silkiest texture, strain the filling through a fine-mesh sieve.)
  7. Fill and Bake (Initial High Heat): Place the warm, par-baked crust on a baking sheet. Carefully pour the filling into the crust. Place in the preheated 375°F (190°C) oven. Bake for 15 minutes (use a foil pie shield over the edges if necessary).
  8. Lower Temperature and Finish: Reduce the oven temperature to 350°F (175°C). Continue baking for 40–50 minutes. The pie is done when the edges are set and puffy, but the very centre still has a slight, jelly-like wobble.
  9. Cooling is Key: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely at room temperature for at least 2 hours, then transfer to the refrigerator to chill and fully set for another 2 hours (or overnight). Do not slice until fully chilled.