Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for pastry)
  • ½ cup + 2 Tbsp Unsalted Butter, cubed and cold
  • 3–5 Tbsp Ice Water
  • 1 (15 oz) can 100% Pure Pumpkin Purée (425 g)
  • 2 Large Eggs, lightly beaten
  • 1 Egg Yolk
  • ½ cup Dark Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • ½ tsp Fine Sea Salt (for filling)
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Freshly Grated Nutmeg
  • ¼ tsp Ground Cloves/Allspice
  • 1 cup Double Cream (Heavy Whipping Cream), full-fat
  • 1 tsp Vanilla Extract

Instructions:

  1. Prepare the Dough: Combine flour, salt, and sugar in a large bowl. Cut in the cold butter using your fingers, a pastry blender, or pulsing until the mixture resembles coarse breadcrumbs.
  2. Hydrate: Sprinkle 3 tablespoons of ice water over the mixture and gently bring the dough together. Add the remaining water, 1 teaspoon at a time, only if necessary. Do not overwork; the dough should just come together into a shaggy disc.
  3. Chill: Flatten the dough disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Carefully transfer the dough to the 9-inch (23 cm) pie plate, trimming the edges and crimping them beautifully. Prick the bottom generously with a fork.
  5. Blind Bake (Crucial Step): Line the pie shell with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, and bake for a further 5–8 minutes until the base looks dry and set. Cool slightly.
  6. Combine Dry Ingredients: In a medium bowl, whisk together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. This prevents clumps of spice.
  7. Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin purée, heavy cream, vanilla, and the beaten eggs and yolk until uniform.
  8. Incorporate: Slowly add the spiced sugar mixture to the pumpkin mixture, whisking gently until just combined. Do not over-mix or incorporate too much air.
  9. Strain (Optional but Recommended): For the silkiest texture, push the filling through a fine-mesh sieve into a pouring jug.
  10. Preheat and Prepare Water Bath: Preheat the oven to 350°F (175°C). Place the partially blind-baked pie shell inside the large roasting pan or baking tray.
  11. Fill and Assemble: Carefully pour the pumpkin filling into the pre-baked crust, filling it right up to the crimped edge.
  12. The Bain-Marie: Place the roasting pan (with the pie inside) onto the middle rack of the oven. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the sides of the pie plate.
  13. Bake: Bake for 55–65 minutes. The edges should look set, but the very centre (about 2 inches wide) should still have a slight wobble, like softly set jelly.
  14. Cool Down: Carefully remove the roasting pan from the oven. Crucially, let the pie rest in the hot water bath for 30 minutes to allow gentle continued cooking and prevent cracking.
  15. Set: Lift the pie out of the water bath. Cool completely on a wire rack for at least 3 hours, or preferably overnight in the refrigerator, before slicing.