Ingredients:

  • 1¼ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ tsp fine sea salt
  • 4 tbsp ice-cold water
  • 15 oz pumpkin puree
  • ½ cup pure maple syrup
  • 2 large eggs, room temperature
  • ¾ cup evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp salt

Instructions:

  1. Combine 1¼ cups all-purpose flour and ¼ tsp fine sea salt in a food processor. Pulse in ½ cup chilled and cubed unsalted butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
  2. Slowly drizzle in 4 tbsp ice-cold water, pulsing just until the dough begins to clump together.
  3. Turn the dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for 2 hours.
  4. Preheat the oven to 375°F (190°C).
  5. Roll the chilled dough to a 1/8-inch thickness and gently press it into a 9-inch tart pan with a removable bottom, trimming the edges.
  6. Line the crust with parchment paper and fill with pie weights; bake for 12-15 minutes.
  7. Remove the weights and bake for another 5 minutes until the base looks dry and matte, then let it cool slightly.
  8. Lower the oven temperature to 350°F (180°C).
  9. In a large bowl, whisk 15 oz pumpkin puree and ½ cup pure maple syrup until smooth.
  10. Add 2 large eggs one at a time, followed by ¾ cup evaporated milk.
  11. Stir in 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ⅛ tsp ground cloves, and ½ tsp salt until the batter is uniform.
  12. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
  13. Bake for 35-40 minutes until the edges are set and slightly puffed, the center has a slight jelly-like jiggle, and the internal temperature reaches 160°F (71°C).
  14. Remove from the oven and cool completely on a wire rack for at least 2 hours to allow the custard to firm up.