Ingredients:

  • 2 small sugar pumpkins
  • 1 tsp vegetable oil
  • 1 1/4 cups all purpose flour
  • 1/2 cup unsalted butter
  • 1/2 tsp fine sea salt
  • 4 tbsp ice water
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla bean paste
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt

Instructions:

  1. Prep pumpkins. Cut the pumpkins in half, scoop out the seeds, and rub the skin with 1 tsp vegetable oil.
  2. Roast pumpkins. Place them cut side down on a baking sheet at 400°F for 45 minutes until the skin is charred and the flesh is soft.
  3. Create puree. Scoop the warm flesh into a blender and process until the texture is completely velvety and smooth.
  4. Cut butter. Pulse flour, salt, and 1/2 cup butter in a food processor until it looks like coarse crumbs with pea sized lumps.
  5. Hydrate dough. Add 4 tbsp ice water one spoon at a time until the dough just holds together when pressed.
  6. Chill dough. Wrap in plastic and refrigerate for at least 30 minutes.
  7. Blind bake. Roll out dough, place in the pan, and bake with weights at 375°F for 15 minutes until the edges are pale gold.
  8. Combine ingredients. Whisk 2 cups of your homemade puree with 3 large eggs, 3/4 cup brown sugar, heavy cream, and all spices until no streaks of egg remain.
  9. Final bake. Pour the filling into the warm crust and bake at 350°F for 50-60 minutes until the edges puff slightly and the center has a gentle wobble.
  10. Cool completely. Rest the pie on a wire rack for at least 3 hours.