- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 2 egg yolks
- 3 tablespoons milk
- 1 1/2 cups canned pumpkin
- 1/2 cup brown sugar
- 2/3 cup heavy cream
- 7 tablespoons sweetened condensed milk
- 6 1/2 tablespoons evaporated milk
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch ground clove
- Pinch salt
- 2 eggs
- 1 egg yolk
- Equipment: 9-inch pie pan
Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
Meanwhile, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F.
Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve