- 1 medium
about 3 pounds
- canola oil for oiling pumpkin
- 2 cups all-purpose flour plus more for flouring
- ¼ tsp salt
- ⅔ cup cold unsalted butter cut into 1/2-inch pieces
- 14 oz can sweetened condensed milk
- ½ cup whipping cream
- 2 tbsp cornstarch
- 2 tbsp molasses
- 2 tbsp canola oil
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 3 large eggs
For the pumpkin:
- Preheat the oven to 375°
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
- Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil.
- Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the filling
- Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups).
- Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
- Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
For the pie crust
- While the pumpkin is cooking, make the crust.
- In a large bowl, combine the flour and salt.
- Add in the butter and work into the dough with a fork until the mixture is crumbly.
- Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened.
- Divide the dough in half, shape each half into a ball and flatten slightly.
- Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round.
- Transfer to a 9-inch-diameter glass pie dish.
- Fold the overhangs under and crimp decoratively.
- Pierce the dough all over with a fork.
- Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes.
- Remove the foil and beans. Reduce the oven temperature to 350°