Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, cubed and frozen
  • 0.5 tsp fine sea salt
  • 1 tsp granulated sugar
  • 4 tbsp ice-cold water
  • 15 oz pumpkin purée
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sweetened condensed milk
  • 0.5 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 tsp pure vanilla extract

Instructions:

  1. Construct the Foundation. Pulse the 1.25 cups all purpose flour, salt, sugar, and 0.5 cup frozen butter in a food processor until pea sized crumbs form. Note: Don't over process; those butter chunks are what make the flakes.
  2. Hydrate the Dough. Gradually add the 4 tbsp ice cold water until the dough just holds together when pressed. Wrap in plastic and chill for at least 1 hour.
  3. Par bake the Crust. Roll out the dough to 12 inches and drape over a 9 inch pie pan. Crimp the edges and par bake at 375°F (190°C) with pie weights for 12 minutes until the edges are pale gold.
  4. Seal the Base. Remove weights and apply a thin egg wash moisture barrier. Return to the oven for 2 minutes to set the seal.
  5. Bloom the Spices. In a large heavy bottomed saucepan over medium heat, stir the 15 oz pumpkin purée, dark brown sugar, cinnamon, ginger, and cloves. Cook for 5 minutes, stirring constantly, until steaming and slightly darkened.
  6. Combine the Custard. Remove the pumpkin mixture from heat and whisk in the 1 cup sweetened condensed milk and vanilla extract.
  7. Temper the Eggs. Gradually whisk in the 3 large eggs and extra egg yolk into the warm pumpkin mixture until the mixture is completely homogenous and silky.
  8. The Final Bake. Lower the oven temperature to 325°F (165°C). Pour the warm filling into the par baked crust. Bake for 40-50 minutes until the edges are set but the center has a slight jiggle.
  9. The Critical Cooling. Cool completely on a wire rack for at least 4 hours. Note: The residual heat finishes the cooking process and prevents cracking.