Ingredients:

  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • 1 tablespoon granulated sugar (12g)
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water (45-60ml)
  • 2 cups pureed pumpkin (fresh or canned) (480g)
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 3 large eggs, beaten
  • 1 cup heavy cream (240ml)
  • Zest of 1 orange

Instructions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, mixing until the dough forms.
  4. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Roll out the chilled dough and fit it into the pie dish.
  7. Prick the bottom with a fork, cover with parchment, and fill with pie weights.
  8. Bake for 15 minutes; remove weights and bake for an additional 10 minutes until golden.
  9. In a large bowl, whisk together the pumpkin puree, sugar, spices, vanilla, and zest.
  10. Add the beaten eggs and heavy cream; mix until smooth.
  11. Pour the filling into the pre-baked crust, smoothing the top.
  12. Bake for 40-45 minutes until the filling is set and the edges are slightly puffed.
  13. Let the pie cool on a rack for at least 1 hour before slicing.