Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Plain Flour, plus extra for dusting
  • 1 tablespoon (15 g) Granulated Sugar (for crust)
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • ½ cup (113 g) Unsalted Butter, very cold and cut into ½-inch cubes
  • 4–6 tablespoons (60–90 ml) Ice Water
  • 1 (15-oz / 425 g) can Pure Pumpkin Purée (NOT pumpkin pie filling)
  • ¾ cup (150 g) Dark Brown Sugar (packed firmly)
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 1 tablespoon (20 g) Black Treacle or Molasses
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • ½ teaspoon Fine Sea Salt (for filling)
  • 2 Large Eggs, plus 1 Large Egg Yolk (room temperature)
  • 1 cup (240 ml) Heavy Cream (Double Cream), or evaporated milk
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Dark Rum or Brandy (optional)

Instructions:

  1. Make the Dough: Pulse the flour, salt, and sugar in a food processor (or whisk in a bowl). Cut in the very cold butter until the mixture resembles coarse breadcrumbs, with some pea-sized pieces of butter remaining.
  2. Add Water: Gradually stream in the ice water, pulsing just until the dough just starts to come together. Do not overmix.
  3. Chill: Form the dough into a flat disc, wrap tightly, and chill in the fridge for at least 60 minutes.
  4. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Carefully transfer the pastry into the 9-inch deep-dish pie tin, trimming and crimping the edges neatly.
  5. Freeze: Place the lined tin in the freezer for 15 minutes. This prevents shrinkage during baking.
  6. Preheat: Preheat oven to 400°F (200°C).
  7. Dock and Weight: Line the frozen pastry shell with parchment paper, leaving an overhang. Fill with pie weights right up to the crimped edge.
  8. First Bake: Bake for 15 minutes.
  9. Remove Weights: Carefully remove the weights and parchment. Reduce the oven temperature slightly to 350°F (175°C).
  10. Second Bake: Bake the crust for an additional 5–8 minutes until lightly golden brown. Remove from the oven and allow to cool slightly while preparing the filling. (Crucially, leave the oven on and reduce the temp further to 325°F / 160°C).
  11. Combine Wet Ingredients: In a large bowl, lightly whisk the eggs and egg yolk until just combined. Add the heavy cream, vanilla, treacle, and optional dark rum/brandy. Whisk until smooth.
  12. Combine Dry Ingredients: In a separate bowl, mix the pumpkin purée, brown sugar, granulated sugar, salt, and all the spices until well incorporated.
  13. Create the Custard: Pour the wet ingredients into the pumpkin mixture and whisk gently until just combined. Avoid creating excess air bubbles.
  14. Fill and Bake (Low and Slow): Pour the filling into the warm, pre-baked crust.
  15. The Low-Temp Bake: Immediately transfer the pie to the oven, which should now be at 325°F (160°C). Bake for 55–70 minutes.
  16. Check Doneness: The pie is done when the edges are set and puffy, but the very centre 1-inch area still wobbles slightly like firm jelly. If the crust edges brown too quickly, shield them with foil.
  17. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack. Do not slice until fully cooled (2–3 hours), or the centre will collapse.