Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for pastry)
  • 8 Tbsp Unsalted Butter, cold, cut into ½-inch cubes
  • 4 – 6 Tbsp Ice Water (approx.)
  • 2 Large Eggs, lightly beaten
  • 1 Egg Yolk
  • 15 oz can Canned Pumpkin Purée
  • 1 cup Evaporated Milk
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 tsp Black Treacle (or Molasses)
  • ½ tsp Fine Sea Salt (for filling)
  • 1 tsp Ground Cinnamon
  • ¾ tsp Ground Ginger
  • ½ tsp Ground Cloves
  • ¼ tsp Freshly Grated Nutmeg
  • 1 tsp Vanilla Extract

Instructions:

  1. Make the Pastry: In a large bowl (or food processor), combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Hydrate: Slowly drizzle in the ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Do not overmix.
  3. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 45 minutes (up to 2 days).
  4. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to the 9-inch pie plate. Trim and crimp the edges neatly. Freeze the lined pie plate for 15 minutes.
  5. Preheat and Blind Bake: Preheat oven to 400°F (200°C). Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  6. Remove Weights: Remove the paper and weights. Prick the bottom lightly with a fork. Return the crust to the oven for another 5–8 minutes, until the bottom is pale golden and dry. Reduce oven temperature to 350°F (175°C).
  7. Whisk Wet Ingredients: In a large bowl, whisk together the eggs, egg yolk, vanilla, treacle, and evaporated milk until smooth.
  8. Combine Dry Ingredients: In a separate medium bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg. Ensure there are no lumps of spice or sugar.
  9. Combine Filling: Gradually whisk the wet ingredients into the pumpkin mixture until the custard is uniform and streak-free.
  10. Assemble: Place the blind-baked pie crust (still in the pan) onto a baking sheet. Carefully pour the pumpkin filling into the hot crust until it is nearly full.
  11. Bake: Bake at 350°F (175°C) for 55–65 minutes.
  12. Doneness Test: The pie is done when the edges are set and slightly puffed, but the very centre still has a slight, soft wobble (like set jelly).
  13. Cool: Transfer the pie to a wire rack. Cool completely, ideally for at least 2 hours, before slicing. The custard will continue to set as it cools.