Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ¼ cup (60ml) cold vegetable shortening, cut into small cubes
  • ¼ - ½ cup (60-120ml) ice water
  • 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling!)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon (5ml) ground cinnamon
  • ½ teaspoon (2.5ml) ground ginger
  • ¼ teaspoon (1.25ml) ground cloves
  • ¼ teaspoon (1.25ml) ground nutmeg
  • ½ teaspoon (2.5ml) salt
  • 3 large eggs
  • 1 (12 fluid ounce/355ml) can evaporated milk
  • 1 teaspoon (5ml) vanilla extract
  • 1 large egg, beaten
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Combine flour and salt in a food processor (or bowl).
  2. Pulse in the butter and shortening until the mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing/mixing until the dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and spices.
  6. Whisk in the eggs one at a time, followed by the evaporated milk and vanilla extract.
  7. Mix until smooth and well combined.
  8. On a lightly floured surface, roll out the dough into a 12-inch circle.
  9. Carefully transfer the dough to the pie plate.
  10. Trim and crimp the edges as desired.
  11. (Optional) Brush the edges with egg wash for a golden-brown crust.
  12. Pour the pumpkin filling into the prepared pie crust.
  13. Bake at 425°F (220°C) for 15 minutes.
  14. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the filling is set but still slightly jiggly in the center. (A knife inserted near the center should come out clean.)
  15. Let the pie cool completely on a wire rack before slicing and serving.
  16. Refrigerate leftovers.