Ingredients:

  • 1.25 cups (160g) all-purpose flour
  • 0.5 cup (113g) unsalted butter, frozen and cubed
  • 0.5 tsp fine sea salt
  • 4 tbsp ice water
  • 1 drop apple cider vinegar
  • 15 oz (425g) pumpkin puree
  • 14 oz (396g) sweetened condensed milk
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 0.5 tsp fine sea salt

Instructions:

  1. Pulse flour, salt, and frozen butter in a food processor until pea-sized crumbs form. Add ice water and vinegar until dough just holds together.
  2. Roll out the dough, place in a 9-inch pie plate, crimp edges, and chill for 30 minutes.
  3. Blind-bake at 375°F (190°C) with weights for 15 minutes. Remove weights and bake for 8 more minutes until the bottom is matte and pale gold.
  4. Whisk eggs, egg yolk, and pumpkin puree together. Slowly stir in condensed milk and spices until smooth.
  5. Pour the custard mixture through a fine-mesh sieve into a separate bowl to ensure a silky texture.
  6. Pour the strained filling into the warm, pre-baked shell. Reduce oven temperature to 325°F (160°C).
  7. Bake for 45–55 minutes until the internal temperature reaches 175°F (79°C) and the center wobbles slightly.
  8. Cool on a wire rack for at least 4 hours to allow the custard to set completely.