1 3-4poundpumpkin or squashI used a Long Island cheese pumpkin
Crust (makes enough for 4 single crust pies):
1/2poundbuttercubed and chilled
3cupsflour
Pinchsalt
Ice water
Filling:
2cupspumpkin puree from fresh pumpkin
3eggs
1 1/2cupsdark brown sugar
1tablespooncornstarch
1teaspoonkosher salt
1tablespoonpumpkin pie spice
1teaspooncinnamon
1cupheavy cream
1/4cupwhole milk
1egg beaten with a tablespoon of milk
To serve:
Fresh whipped cream
Instructions
For the pumpkin:
Preheat oven to 350 degrees F.
Put the pumpkin on a rimmed baking sheet. Grab a sharp knife and stab it a few times all over.
Bake the pumpkin for about an hour. The skin should be very soft; you should be able to press into it with your fingers. If not, bake for 15 more minutes, and continue baking until softened.
Remove and let cool completely.
When it’s cool, cut in half and scoop out the seeds and membranes. Remove the flesh and transfer to a stainer.
Let strain for about an hour.
Transfer the strained pumpkin to a food processor and blend until very smooth. You want to taste the pumpkin as you’re blending so that you get it smooth enough. If there is any texture at all, keep blending — this graininess will be in your finished pies, so just keep blending.
If your puree seems watery, transfer again to a strainer and let strain for a half hour or so. You don’t have to press it, but you want to get as much water out of it as you can; too much will affect both the taste and texture of your pie. Once it’s pureed and strained, it is ready to go in the pie.
For the crust:
Put the butter in a food processor with the flour and salt. Pulse a few times.
While pulsing, add ice water about 2 tablespoons at a time until a crust forms. Turn of machine and transfer to a floured surface.
Press into a ball, cut into 4 even pieces, wrap in plastic. Put one in the fridge for your pie, and set the others aside for another use (they will freeze well.) You can also use one to decorate your pie if you have cookie cutters or mad decorating skills.
Chill the crust for 30 minutes or so, remove and roll out to fit your pie dish.
Preheat oven to 375 degrees F.
Brush the edges of the crust with the egg/milk mixture. Add a piece of parchment to your pie dish with the crust in it. Fill with dried beans, rice, or my favorite — white sugar (the sugar will toast, and is great in almost any baked good you use it for!)
Bake for 10 minutes.
While the crust is baking, make the filling.
To make the filing:
Whisk the pumpkin puree you made earlier with the eggs and sugar. Add the cornstarch, spices, cream, and milk. Whisk well until everything is combined.
When the crust is done, fill it with the filling about 3/4 up. Bake for about an hour, until the edges are set and the center jiggles slightly. You can also test with a knife or toothpick — it should come out clean. You will likely need to cover the crust with a pie shield or aluminum foil to prevent it from burning about half way through baking time.
Let the pie cool completely before slicing and serving with whipped cream if desired.
Notes
Storing leftovers: Pie crust can be made ahead, divided and frozen for another use.Ingredient information: I used two pumpkins and got two pies. It worked out, but you never really know exactly how much puree you’re going to get out of one pumpkin, so I recommend either baking an extra pumpkin and saving extra puree for another use (good excuse to make this!) or grabbing a can of pumpkin puree and plan on using it to fill in if you don’t have enough.Sourcing: I got my pumpkins at my local farmer’s market. If you get them at the grocery store, just don’t get the giant pumpkins normally used for carving.