Ingredients:

  • 1 sugar pumpkin, approx. 4-5 lbs
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp salt
  • 4 tbsp ice-cold water
  • 2 cups fresh pumpkin puree
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the pumpkin in half vertically and scoop out the seeds.
  2. Brush the pumpkin flesh with oil and sprinkle with salt. Place face-down on a baking sheet and roast for 45-60 minutes until the skin is shriveled and the flesh is soft.
  3. Scoop the roasted flesh out of the skin into a food processor and blend until completely smooth. Pass through a fine-mesh sieve if necessary.
  4. Pulse flour and salt in a food processor, then add chilled butter. Pulse until the mixture resembles coarse crumbs.
  5. Add ice water one tablespoon at a time until the dough just holds together. Wrap and chill the dough.
  6. Roll out the chilled dough and fit it into a 9-inch deep-dish pie plate.
  7. Whisk together 2 cups of fresh pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  8. Pour the filling into the prepared crust and bake for 55 minutes until the filling is set.