Step-by-Step

Make the pastry: In a food processor, pulse the flour, salt, and sugar.

Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle in the ice water, pulsing just until the dough comes together.

Divide in half, form into two discs, wrap, and chill for at least 30 minutes.

Roll and shape the crusts: On a lightly floured surface, roll each disc of dough into a 12-inch circle. Carefully transfer each to a 9-inch pie plate. Trim the excess, and flute the edges to create a high rim.

Chill the prepared pie shells for 15 minutes.

Blind bake the crusts: Preheat your oven to 400°F / 200°C.

Line the chilled shells with parchment paper or foil and fill with pie weights, raw rice, or dried beans.

Bake for 10 minutes. Carefully remove the weights and liner, dock the bottom of the crusts with a fork, and bake for another 10 minutes until lightly golden.

Set aside.

Prepare the filling: In a large bowl, whisk together the brown sugar, white sugar, molasses, salt, and all the spices.

Stir in the pumpkin purée until well combined.

In a separate bowl, lightly beat the eggs, then whisk in the evaporated milk and dark rum.

Pour the wet into the pumpkin mixture and whisk until everything is smooth and thoroughly combined.

Assemble the pies: Sprinkle the chopped crystallized ginger evenly over the bottom of the two partially baked pastry shells. Carefully ladle the pumpkin filling over the ginger, dividing it evenly between the two pies.

Bake to perfection: Bake the pies in the preheated 400°F / 200°C oven for 35 to 40 minutes. The pies are done when the edges are set and a knife inserted about an inch from the center comes out clean. The center should still have a slight wobble.

Cool and serve: Let the pies cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set fully.

Serve at room temperature or chilled, topped with a generous dollop of sweetened whipped cream.

Let the pies cool completely at room temperature for at least 2 hours.

Chilling them in the fridge for another hour will help the filling set perfectly for clean, beautiful slices.

Adjust the crystallized ginger to your liking. For a milder spice, use 2 tablespoons (30 ml / 1 fl oz); for a real ginger explosion, go for 3 or even 4!