Ingredients:

  • 1 ¼ cups All-Purpose Flour, plus extra for dusting
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter, very cold, cut into ½ inch cubes
  • 3-5 tablespoons Ice Water
  • 2 Large Eggs, lightly beaten
  • ¾ cup Dark Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves (or Allspice)
  • 1 (15 oz) can Pure Pumpkin Purée (Not pumpkin pie filling)
  • 1 (12 oz) can Evaporated Milk, full fat
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Use a pastry cutter, your fingertips, or a food processor (pulsing) to cut the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add Ice Water: Sprinkle the ice water over the mixture, 1 tablespoon at a time, until the dough just comes together when pinched. Do not overmix.
  4. Chill: Form the dough into a flat disc, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 60 minutes.
  5. Roll Out: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim and crimp the edges.
  6. Second Chill: Place the prepared pie shell back in the fridge or freezer for 30 minutes. This helps maintain the shape during baking.
  7. Preheat and Prep: Preheat the oven to 400°F (200°C). Line the chilled dough with parchment paper and fill completely with pie weights or dried beans.
  8. Blind Bake: Bake for 15 minutes. Remove the parchment and weights.
  9. Finish Shell: Return the crust to the oven for another 5–7 minutes until the bottom looks dry and lightly golden. Reduce the oven temperature immediately to 325°F (160°C).
  10. Mix Wet Ingredients: In a large bowl, whisk the eggs until pale. Add the brown sugar, granulated sugar, salt, and all spices. Whisk until fully incorporated and smooth.
  11. Add Pumpkin: Stir in the pumpkin purée until no streaks of sugar mixture remain.
  12. Add Dairy: Whisk in the evaporated milk and vanilla extract until the filling is uniform and smooth.
  13. Prepare the Water Bath (Bain-Marie): Place the partially baked pie shell inside the deep roasting pan.
  14. Pour and Shield: Pour the pumpkin filling directly into the prepared pie shell. Carefully cover the crimped crust edges with foil or a pie shield to prevent burning.
  15. Bake with Water: Place the roasting pan into the oven. Carefully pour boiling water into the roasting pan until it reaches about 1 inch (2.5 cm) up the side of the pie plate.
  16. Bake: Bake at 325°F (160°C) for 45–55 minutes.
  17. Check for Doneness: The pie is done when the edges are set and the centre 2-3 inches still has a slight wobble (like firm jelly). A knife inserted near the edge should come out clean.
  18. Cool: Remove the roasting pan from the oven. Carefully remove the pie from the water bath and place it on a wire rack to cool completely for 2–4 hours. Do not slice until fully cooled and set.