Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) chilled unsalted butter, cubed
  • 1/2 tsp (3g) salt
  • 4 tbsp (60ml) ice-cold water
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/8 tsp (0.2g) ground mace
  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 can (12 fl oz / 354ml) evaporated milk

Instructions:

  1. Roll the chilled dough on a floured surface until it is 2 inches wider than your pie dish.
  2. Gently press the dough into the pie pan, ensuring the edges are even and the bottom is pressed firmly to avoid air pockets.
  3. Combine the pumpkin puree, brown sugar, and the custom spice blend (cinnamon, ginger, cloves, nutmeg, and mace) in a bowl.
  4. Beat in the eggs one at a time until the mixture is smooth.
  5. Slowly stream in the evaporated milk, whisking just until combined; stop immediately once smooth to avoid incorporating air bubbles.
  6. Pour the filling into the prepared crust.
  7. Bake at 425°F (218°C) for 15 minutes to set the crust.
  8. Lower the heat to 350°F (177°C) and bake for another 35-45 minutes until the edges are set and mahogany-colored, but the center still has a slight jiggle.
  9. Let the pie cool completely on a wire rack to allow the structure to stabilize.