Ingredients:

  • 315g all-purpose flour
  • 225g unsalted butter, chilled and cubed
  • 60ml ice water
  • 5g fine sea salt
  • 12g coconut sugar
  • 425g pumpkin puree
  • 3 large eggs
  • 1 large egg yolk
  • 354ml low fat evaporated milk
  • 160ml maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 1 pinch black pepper

Instructions:

  1. Pulse flour, salt, and coconut sugar in a food processor. Add chilled butter cubes and pulse until pea-sized crumbs form. Gradually add ice water until the dough just holds together. Chill for 1 hour.
  2. Roll out dough and fit into a 9-inch deep-dish pie plate. Blind bake with weights at 375°F (190°C) for 15 minutes. Remove weights, brush with a thin layer of egg white, and bake for 5 more minutes to create a moisture barrier.
  3. In a large saucepan over medium heat, stir the pumpkin puree with cinnamon, ginger, nutmeg, cloves, and black pepper for 5 minutes to bloom the aromatic oils.
  4. Whisk in the maple syrup and low-fat evaporated milk until smooth. Remove from heat.
  5. In a separate bowl, beat the 3 eggs and 1 yolk. Gradually temper the eggs by whisking in a small amount of the warm pumpkin mixture, then combine everything together.
  6. Pour the custard into the pre-baked crust. Reduce oven temperature to 325°F (165°C) and bake for 50-60 minutes until the edges are set but the center retains a slight jiggle.
  7. Allow the pie to cool completely on a wire rack for at least 4 hours to ensure the custard sets into a silky texture.