Ingredients

• 2 cups All-purpose flour
• 0.5 cup Unsalted butter, cold, cubed
• 0.25 cup Granulated sugar
• 1 Large egg yolk
• 1 to 2 tablespoons Ice water
• 0.25 teaspoon Salt
• 15 ounces Pumpkin puree (not pie filling)
• 14 ounces Sweetened condensed milk
• 2 Large eggs
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract

Instructions

1. 1

   Prepare the Pâté Sablée dough: In a large bowl, whisk together flour, sugar, and 1/4 teaspoon salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, mixing until just combined. If too dry, add remaining water a teaspoon at a time. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang, then crimp or flute the edges decoratively. Prick the bottom of the crust several times with a fork. Place the pie plate back in the refrigerator for 15 minutes.

3. 3

   Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, until the crust is lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).

4. 4

   While the crust is baking, prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, 1/4 teaspoon salt, and vanilla extract until smooth and well combined.

5. 5

   Pour the prepared pumpkin filling into the warm, partially baked pie crust.

6. 6

   Carefully transfer the pie to the preheated 350°F (175°C) oven. Bake for 50-60 minutes, or until the center is just set but still slightly wobbly (a knife inserted near the edge should come out clean).

7. 7

   Remove the pie from the oven and place it on a wire rack to cool completely. This will take at least 2-3 hours for the filling to fully set.

8. 8

   Serve chilled or at room temperature, optionally garnished with a dollop of crème fraîche or freshly whipped cream and a sprinkle of cinnamon.