Prep time20 minutes
Cook Time2 hours
Equipment: The Ultimate Skillet
1¼ cup all purpose flour
½ teaspoon salt
1½ teaspoons granulated sugar
¼ pound cold unsalted butter, cut into ½ inch cubes
6 tablespoons ice water
3 eggs, lightly beaten
1 egg white
1 15 oz can pumpkin puree (see notes)
1 12 oz can evaporated milk
¾ cup brown sugar
1 tablespoon corn starch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated or ground
½ teaspoon salt
1 cup pecans, toasted
¼ cup pumpkin seeds, toasted and roughly chopped
Stir flour, salt and sugar together in a large bowl. Add butter and coat with flour mixture. Using your hands or a pastry blender, cut the butter into the flour mixture into pea sized pieces.
Add water 2 tablespoons at a time until dough holds together. Form into a disc and cover with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat oven the to 325 degrees.
Roll out dough on a lightly floured surface to a 12 inch round. Wrap dough around your rolling pin unfurl into a 9-10 inch cast iron pan. Gently lift and press the dough down into the edges of the pan and trim and crimp as desired. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust start to brown, about 15-20 minutes. Remove from the oven and remove the pie weights. Brush the bottom of the crust with egg white and return to the oven. Bake 5-10 minutes until golden brown.
While pie crust is baking, add eggs, pumpkin puree, evaporated milk, brown sugar, corn starch, vanilla, cinnamon, ginger, cardamom, nutmeg and salt to a large bowl and whisk to combine.
Pour filling into crust, you may have some left over filling depending on the size of your cast iron skillet. Bake until the filling is puffed and mostly set with a slight wobble about 40-45 minutes.
Remove from oven and sprinkle with toasted nuts. Let cool at least 2 hours. Serve with whipped cream.