Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup cold unsalted butter, cubed
  • 4 tbsp ice water
  • 15 oz pure pumpkin purée
  • 3 large eggs
  • 0.75 cup packed light brown sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 12 oz evaporated milk

Instructions:

  1. Combine flour, salt, and sugar in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time until the dough just holds together.
  3. Wrap the dough in plastic and refrigerate for 30 minutes. Roll out to a 12-inch circle and fit into a 9-inch deep-dish pie plate.
  4. Line the crust with parchment and weights. Bake at 375°F (190°C) for 12 minutes, remove weights, and bake for 5 more minutes.
  5. In a large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger, cloves, and salt.
  6. Beat in the eggs one by one, then stir in the pumpkin purée until the mixture is smooth.
  7. Gradually pour in the evaporated milk, whisking steadily until the batter is glossy.
  8. Pour the pumpkin mixture into the pre-baked crust and smooth the top with a spatula.
  9. Bake at 350°F (175°C) for 50-60 minutes, removing the pie when the edges are set but the center still wobbles slightly.
  10. Allow the pie to cool completely on a wire rack for at least 3 hours before slicing.