Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 15 oz canned pumpkin puree
  • 8 oz white chocolate, finely chopped
  • 1 cup heavy cream
  • 3 large eggs
  • 1/2 cup light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt

Instructions:

  1. Process flour, salt, and sugar. Cut in chilled butter until pea-sized crumbs form, then gradually add ice water until the dough just holds together.
  2. Wrap the dough and refrigerate for 30 minutes. Roll out to 12 inches and fit into a 9-inch deep-dish pie plate.
  3. Line the crust with parchment and weights. Blind bake at 375°F (190°C) for 12 minutes, remove weights, and bake for another 5 minutes until golden brown. Let cool completely.
  4. Gently melt the chopped white chocolate and heavy cream using a double boiler or microwave bursts, stirring until a glossy ganache forms.
  5. In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, and sifted spices until homogeneous.
  6. Slowly stream the white chocolate ganache into the pumpkin mixture, whisking constantly until smooth, then pour into the pre-baked crust and bake until set.