Ingredients:

  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) granulated sugar
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 3–5 tbsp (45–75ml) ice water
  • 1 (2–3 lb / 900g–1.3kg) sugar pumpkin or pie pumpkin
  • 1 tbsp (15ml) olive oil
  • 2 cups (480g) homemade fresh pumpkin puree
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 large (100g) eggs
  • 1 tsp (5g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (0.5g) ground nutmeg

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice the pumpkin in half vertically, scoop out the seeds, and cut the pumpkin into 1-inch cubes with the skin on.
  2. Toss pumpkin cubes with olive oil on a sheet pan and roast for 20–25 minutes until the edges are caramelized.
  3. Scoop the roasted pumpkin flesh out of the skins and blend in a high-speed blender or food processor until completely smooth. Measure out 2 cups (480g) of puree.
  4. In a large bowl, whisk the eggs and sweetened condensed milk until combined. Stir in the fresh pumpkin puree and salt.
  5. Add cinnamon, ginger, cloves, and nutmeg to the filling, whisking until the mixture is a uniform mahogany color.
  6. Roll out the prepared dough and press it firmly into a 9-inch pie plate.
  7. Pour the filling into the crust, smoothing the top with a spatula.
  8. Bake at 350°F (175°C) for 45–55 minutes until the edges are set and the center has a slight, jelly-like jiggle.