Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon salt
  • 4-5 tablespoons (60-75ml) ice water
  • 2 cups (480ml) fresh pumpkin puree (about 1 medium pumpkin)
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Slice the pumpkin in half and scoop out seeds. Roast until tender, approximately 45 minutes at 350°F (175°C). Scoop out the flesh and blend until smooth for the puree.
  2. In a bowl, mix flour, sugar, and salt. Add cold butter and rub in until it resembles breadcrumbs. Stir in ice water gradually until dough just comes together. Chill for 30 minutes.
  3. Roll out the chilled dough on a floured surface to fit the pie dish. Place in the pie dish and trim excess.
  4. Preheat oven to 425°F (220°C). Line the dough with parchment and fill with weights. Bake for 15 minutes, then remove weights and bake an additional 10 minutes until golden brown.
  5. In a bowl, whisk together pumpkin puree, sugars, spices, and salt. Whisk in the eggs, followed by heavy cream and vanilla extract until smooth.
  6. Pour filling into pre-baked crust. Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set (a slight jiggle is acceptable).
  7. Let cool for at least 2 hours before slicing. Serve with whipped cream if desired.