Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large eggs
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (120ml) evaporated milk
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Mix melted butter, granulated sugar, flour, and salt until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the pan.
  3. Bake the crust for 12–15 minutes until the edges are just barely golden.
  4. Combine pumpkin puree, eggs, brown sugar, and evaporated milk in a bowl. Beat on medium speed until smooth and the sugar has dissolved.
  5. Stir in the cinnamon, ginger, cloves, and salt until the filling is uniform.
  6. Pour the pumpkin mixture over the hot crust and smooth the top with an offset spatula.
  7. Bake for 35–40 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle.
  8. Cool completely at room temperature, then transfer to the fridge for at least 3 hours to fully set the custard.