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Pumpkin Pie

Total Time3 hrs 35 mins
Servings: 8

Ingredients

Pumpkin

  • 1 medium

    sugar pumpkin

    about 3 pounds

  • canola oil for oiling pumpkin

Pie Crust

  • 2 cups all-purpose flour plus more for flouring
  • ¼ tsp salt
  • cup cold unsalted butter cut into 1/2-inch pieces

Filling

  • 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

Instructions

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°