📖 Instructions

1. **Prepare the Crust (if making from scratch):**
2. 1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ teaspoon salt, and 1 tablespoon granulated sugar. Make sure everything is well combined; no lumps allowed!
3. 2. **Cut in Cold Butter:** Add ½ cup (113g) unsalted butter, cut into ½-inch cubes and *very* chilled. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter still visible. This is super important for a flaky crust, so don't completely blend it in!
4. 3. **Add Ice Water:** Gradually add 4-6 tablespoons of ice-cold water, one tablespoon at a time, mixing lightly with a fork until the dough just begins to come together. Be careful not to add too much water; the dough should be moist enough to hold together but not sticky or wet. You might not need all 6 tablespoons.
5. 4. **Form and Chill:** Gently gather the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling helps the butter solidify, which prevents a tough crust and makes it easier to roll.
6. 5. **Roll Out Dough:** On a lightly floured surface, roll the chilled dough into a 12-inch circle. Work quickly to keep the dough cold. If it gets too warm and sticky, pop it back in the fridge for a few minutes.
7. 6. **Transfer to Pie Dish:** Carefully transfer the rolled-out dough into a standard 9-inch pie dish. Trim the edges, leaving about a ½-inch overhang. Fold the overhang under and crimp the edges decoratively—make it pretty!
8. 7. **Chill Again:** Pop the pie crust in the freezer for at least 15-20 minutes. This extra chill helps prevent the crust from shrinking too much during blind baking.
9. **Blind Baking the Crust:**
10. 8. **Preheat Oven:** Preheat your oven to 400°F (200°C). This high heat helps set the crust quickly.
11. 9. **Prepare for Blind Baking:** Line the chilled pie crust with parchment paper or foil, pressing it gently against the sides. Fill with pie weights, dried beans, or rice. This crucial step keeps the crust from puffing up and ensures a nice flat bottom.
12. 10. **First Bake:** Bake for 15 minutes. You'll start to see the edges turn slightly golden.
13. 11. **Remove Weights & Second Bake:** Carefully remove the parchment paper and weights. Prick the bottom of the crust all over with a fork. Return to the oven and bake for another 5-10 minutes, or until the crust is lightly golden and appears dry. This is your insurance against a soggy bottom—don't skip it!
14. 12. **Cool Crust:** Take the blind-baked crust out of the oven and let it cool completely on a wire rack while you prepare the filling. Reduce oven temperature to 375°F (190°C) for the main bake.
15. **Making the Custard Filling:**
16. 13. **Combine Wet Ingredients:** In a large bowl, whisk together 1 ½ cups (360ml) heavy cream (or evaporated milk for a slightly different, still rich, flavor), 2 large eggs, and 1 large egg yolk. The extra yolk adds richness and helps with that perfectly smooth texture.
17. 14. **Add Pumpkin Puree:** Stir in 1 (15-ounce) can (about 1 ¾ cups) pumpkin puree. Make *absolutely sure* it’s plain pumpkin puree, not pumpkin pie filling—they're very different!
18. 15. **Incorporate Sugars and Spices:** Add ¾ cup (150g) granulated sugar, ¼ cup (50g) packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk everything together until it's perfectly smooth and well combined. You want no visible sugar crystals.
19. 16. **The Silky Smooth Secret:** This is important! Pour the entire pumpkin mixture through a fine-mesh sieve into another clean bowl. Use a spatula to press the mixture through the sieve, ensuring no lumps or spice clumps remain. This step is a game-changer for that unbelievably silky custard texture. Trust me on this one.
20. 17. **Prepare for Baking:** Carefully pour the strained pumpkin filling into your cooled, blind-baked pie crust.
21. **Baking the Pie:**
22. 18. **Bake:** Carefully transfer the pie to the preheated 375°F (190°C) oven.
23. 19. **Initial Bake & Reduce Heat:** Bake for 15 minutes at 375°F (190°C). Then, *without opening the oven door too much*, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes.
24. 20. **Check for Doneness:** The pie is done when the edges are set, but the very center (about 1-2 inches) still has a slight jiggle when gently shaken. A knife inserted about 1 inch from the edge should come out clean. Avoid overbaking, as this can lead to cracks and a dry texture.
25. 21. **Cool Completely:** Remove the pie from the oven and place it on a wire rack to cool completely. This takes about 2-3 hours, sometimes longer. Resist the urge to cut into it early! Cooling slowly helps the custard set fully and prevents cracks.
26. 22. **Chill:** Once cooled to room temperature, loosely cover the pie and refrigerate for at least 4 hours, or preferably overnight. Chilling makes it easier to slice and seriously enhances the flavor. Plus, it gives the spices time to mingle.
27. 23. **Serve:** Slice and serve chilled or at room temperature. It’s absolutely divine with a dollop of fresh whipped cream, a sprinkle of extra cinnamon, or a scoop of vanilla bean ice cream. Enjoy every single bite!