Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ cup (113g) Unsalted Butter (very cold, cubed)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 3–5 tablespoons Ice Water
  • 1 standard 15-ounce can Pumpkin Purée (100% pure)
  • ¾ cup Light Brown Sugar (packed firmly)
  • ¼ cup Dark Brown Sugar (packed firmly)
  • 2 Large Eggs (room temperature)
  • 1 extra Large Egg Yolk
  • 1 cup Evaporated Milk (full fat)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt (for filling)
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Prepare the Crust: Mix dry ingredients for the dough. Cut in the cold butter until mixture resembles coarse peas. Gradually add ice water until dough just comes together. Form into a disc, wrap, and Chill (minimum 30 minutes).
  2. Blind Bake the Shell: Roll out dough, fit into the pie dish. Chill again. Line with parchment paper and pie weights. Bake at 400°F (200°C) for 15 minutes. Remove weights and paper, prick base lightly, and Bake an additional 5–8 minutes until lightly golden. Set aside to cool slightly.
  3. Preheat & Prep: Adjust oven temperature to 325°F (160°C).
  4. Whisk Dry Ingredients: In a large bowl, whisk together both brown sugars, cinnamon, ginger, nutmeg, cloves, and salt. Break up any sugar clumps.
  5. Combine Wet Ingredients: Whisk the eggs and extra yolk lightly. Whisk in the pumpkin purée and vanilla extract until smooth.
  6. Incorporate Dairy: Gently whisk in the evaporated milk until just combined. Do not overmix.
  7. Strain the Filling (Crucial Step): Pour the entire filling mixture through a fine-mesh sieve directly into a large measuring cup or bowl to ensure a silky texture.
  8. Fill and Bake: Place the blind-baked crust onto a baking sheet. Carefully pour the strained filling into the warm crust.
  9. The Bake: Bake for 45 minutes. If the edges start browning too much, fashion a simple foil collar and gently place it over the rim.
  10. Check for Doneness: Continue baking another 10–20 minutes. The pie is done when the edges are set and puffy, but the very centre (about a 2-inch circle) still has a slight, gentle wobble.
  11. Cool Properly: Cool completely on a wire rack for at least 3 hours before slicing. Do not refrigerate until fully cooled.