Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 4 tbsp ice-cold water
  • 15 oz canned pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup heavy cream
  • 1 tbsp melted unsalted butter

Instructions:

  1. Pulse flour, salt, and sugar in a food processor until combined.
  2. Add chilled butter cubes to the food processor and pulse until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Slowly drizzle in ice water, one tablespoon at a time, pulsing until the dough just begins to clump together.
  4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 2 hours.
  5. On a floured surface, roll the dough into a 12-inch circle and gently press it into a 9-inch pie plate.
  6. Trim the overhang to 1/2 inch and crimp the edges with fingers or a fork.
  7. Line the dough with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes.
  8. Remove weights and bake for another 5-8 minutes until the bottom looks matte and dry.
  9. In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  10. Beat in the eggs one at a time, ensuring each is fully incorporated.
  11. Slowly stir in the heavy cream and melted butter until the filling is glossy and uniform.
  12. Pour the filling into the pre-baked crust and smooth the top with a spatula.
  13. Lower oven temperature to 350°F (175°C) and bake for 45-55 minutes until the filling is set with a slight jiggle.