Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 tbsp all-purpose flour
  • 2 tbsp packed brown sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Roll out the chilled dough and fit it into a 9-inch deep-dish pie plate, pressing firmly against the edges.
  2. Prick the bottom of the crust with a fork and blind-bake at 375°F (190°C) for 8-10 minutes until the edges are just set.
  3. Remove from the oven and let the crust cool for 5 minutes to create a moisture barrier.
  4. In a large bowl, whisk together the pumpkin puree and packed brown sugar until smooth and dark.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in the heavy cream, ground cinnamon, ground ginger, ground cloves, and salt. Whisk until the filling is a uniform mahogany color.
  7. Pour the filling into the par-baked shell and smooth the top with a spatula.
  8. In a small bowl, blend 2 tbsp all-purpose flour, 2 tbsp brown sugar, and 1 tsp cinnamon, then sprinkle evenly across the top of the filling.
  9. Bake at 350°F (175°C) for 45-55 minutes until the edges are set and the center is slightly jiggled.
  10. Remove from oven and allow the pie to cool and set completely before slicing.