Pumpkin Pie

Ingredients

• 1 1/3 cups (160 g) all-purpose flour
• 1/2 teaspoon fine salt, divided equally between pastry and filling
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3–4 tablespoons (45–60 ml) ice-cold water
• 1 tablespoon (8 g) all-purpose flour, for rolling
• 1 can (15 ounces/425 g) plain pumpkin puree, not pie filling
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs
• 1 can (12 fluid ounces/354 ml) evaporated milk
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Method

1. 1

   Step 1. Allow about 7 hours 40 minutes, including 45 minutes pastry chilling, 75–85 minutes baking, 1 hour counter cooling and at least 4 hours refrigeration. Use a 9-inch deep-dish metal pie plate with at least 5-cup capacity, bowls, rolling pin, parchment, pie weights, baking sheet, rack and instant-read thermometer. Makes eight slices. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Mix the 160 g flour with 1/4 teaspoon salt. Cut or rub in the cold butter to pea-sized pieces. Toss with 3 tablespoons water, adding the fourth only if needed to hold the dough together. Form a disc, wrap and refrigerate for 30 minutes.

3. 3

   Step 3. Using the measured rolling flour, roll a 13-inch circle and fit it into the plate without stretching. Fold and crimp the edge. Chill for 15 minutes while heating the oven to 400°F. Line the crust with parchment and fill with pie weights to support the sides.

4. 4

   Step 4. Set the plate on the baking sheet. Bake 20 minutes. Carefully lift out parchment and weights, then bake 5 minutes more, until the base looks dry. Reduce the oven to 350°F.

5. 5

   Step 5. Whisk the pumpkin, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg and remaining 1/4 teaspoon salt until smooth. Pour into the warm crust; keep the filling below the rim. Bake for 50–60 minutes, until the edges are set and the central area trembles gently as a unit rather than sloshing like liquid. Do not wait for the entire surface to become rigid. The center must reach at least 160°F. Shield the crust edge with foil if needed. Do not taste the raw filling.

6. 6

   Step 6. Cool on a rack for 1 hour, then refrigerate, loosely covered until cold, for at least 4 hours. Do not leave the custard out overnight or wait for it to become cold on the counter. Cover tightly once chilled. Serve cold or briefly tempered; refrigerate leftovers promptly. Keep at 40°F or below and use within 3 days. Keep serving time outside refrigeration under 2 hours, or 1 hour above 90°F.