Slice the butter and keep it chilled. Bring all filling ingredients to room temperature.
In a mixing bowl, combine all-purpose flour, sugar, and salt. Stir briefly, then add all the butter. Coat the butter with flour and gently separate the butter slices.
Gradually add ice water in small amounts, sprinkling it over the dry flour at the bottom of the bowl. After each addition, gently stir to distribute the water evenly. Stop when no dry flour remains.
Transfer the crumbly dough onto a work surface and gently press it together. Fold the dough 3–5 times, then shape it into a flat disc about 2 cm thick. Wrap in plastic wrap and freeze for 20 minutes.
After 20 minutes, roll the dough into a rectangle approximately 55 cm long and 18 cm wide (exact measurements are not necessary). Fold the rectangle into thirds along its length. Rotate the dough so the width becomes the length, then roll it out again into a similar rectangle and fold it into thirds. Wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 220°C (425°F). Roll the chilled dough into a 13-inch diameter circle. Gently place it into a 9-inch pie pan. Lift the edges of the dough to let it settle naturally into the pan, pressing gently to fit. Trim the edges, leaving 2–3 cm overhang.
Fold the overhanging edges under, keeping the rim slightly below the edge of the pie pan. Press gently to seal. Use two fingers on the outside and one finger on the inside to create a fluted edge. Press the inner edge with your thumb to secure the design.
Line the crust with parchment paper and fill it with pie weights, beans, or rice to ensure even coverage. Place the pie pan on a larger baking tray and bake for 20 minutes.
After 20 minutes, remove the pan and reduce the oven temperature to 165°C (325°F). Remove the parchment and weights, and pierce the bottom of the crust with a knife or fork to release trapped steam. Return to the oven and bake for 25–30 minutes until golden brown. Prepare the filling while the crust bakes.
In a small saucepan, combine granulated sugar (120 g) with 1 tablespoon of water. Heat over medium heat, swirling the pan occasionally to ensure even heating. When the sugar turns amber, remove from heat and add all the butter at once. Stir until melted. Slowly add all the cream while stirring continuously until smooth and glossy.
In a large mixing bowl, whisk eggs and brown sugar until the sugar dissolves and the mixture lightens slightly. Add pumpkin puree and mix until combined. Gradually pour in the caramel cream while stirring to prevent cooking the eggs. Add vanilla extract, salt, and pumpkin pie spice. Mix well.
Once the crust is baked, pour the filling into the crust. Bake at 165°C (325°F) for 60 minutes. Turn off the oven, open the door slightly, and let the pie cool in the oven for at least 30 minutes.
Remove the pie from the oven and allow it to cool at room temperature for 4–6 hours before serving or refrigerating. Serve with unsweetened whipped cream, if desired.
Using ice water and coating the butter in flour help keep the butter cold, which is crucial for creating a flaky crust. Butter contains about 15% water, which turns to steam during baking, lifting and separating the dough layers. Melted butter can release water into the dough, making it sticky and harder to work with, and it will not create a flaky texture.
Cutting butter into slices before folding ensures the crust develops distinct, crisp layers.
Chilling the dough lets the butter cool, water distribute evenly, and gluten relax, making the dough easier to handle. Do not skip this step.
Fluting the edges not only enhances the pie’s appearance but also ensures the crust fits snugly into the pan and prevents shrinking during baking.
If you don’t have pie weights, dry beans or rice can be used as substitutes.
Placing the pie pan on a larger tray prevents butter from dripping into the oven.
Canned pumpkin puree ensures consistent sweetness and moisture for a stable pie without the need for baking or blending fresh pumpkin. If using fresh pumpkin, roast 500 g of peeled chunks at 180°C (350°F) for 50 minutes, then puree.
Avoid stirring the caramel excessively to prevent sugar crystallization, which can ruin the texture.
Pumpkin pie spice is a convenient blend of ginger, cinnamon, nutmeg, allspice, and cloves. Adjust the balance by adding extra spices as desired.
Cooling the pie in the oven helps prevent the filling from collapsing or weeping. Letting it cool at room temperature for 4–6 hours before refrigerating ensures the crust stays crisp.
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