Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tsp granulated sugar
  • 0.5 tsp kosher salt
  • 4 tbsp ice water
  • 15 oz pumpkin purée
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup heavy cream
  • 0.75 cup light brown sugar, packed
  • 2 tbsp bourbon
  • 1 tsp vanilla bean paste
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 3 tbsp granulated sugar for brulee topping

Instructions:

  1. Combine 1.5 cups flour, 1 tsp sugar, and 0.5 tsp salt in a bowl, then cut in 0.5 cup cold butter. Stop when the butter pieces are the size of peas to ensure flakiness. Add 4 tbsp ice water one tablespoon at a time. Stop when the dough just holds together when squeezed. Wrap the dough and refrigerate for 30 minutes.
  2. Roll dough into a 12 inch circle, fit into a 9 inch pan, and bake at 375°F (190°C) with weights for 15 minutes until the edges are pale gold.
  3. Combine 15 oz pumpkin, 0.75 cup brown sugar, spices, and 0.5 tsp salt. Whisk the spices into the pumpkin first prevents clumps. Slowly whisk in 3 eggs, 2 yolks, 1 cup heavy cream, 2 tbsp bourbon, and 1 tsp vanilla bean paste.
  4. Pour the mixture into the par baked crust.
  5. Reduce oven to 350°F (180°C) and bake for 50 minutes until the edges are set but the center still jiggles slightly.
  6. Let the pie sit at room temperature for at least 2 hours. This is vital for the internal structure to set properly.
  7. Sprinkle 3 tbsp granulated sugar evenly over the surface and use a torch until the sugar melts and turns deep amber.