Ingredients:

  • 1 small sugar pumpkin (about 2-3 pounds / 900-1360 grams)
  • 1 tablespoon olive oil or vegetable oil
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
  • 1 cup fresh pumpkin puree
  • 3/4 cup light brown sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • Whipped cream or vanilla ice cream for serving

Instructions:

  1. Cut the pumpkin in half and remove seeds. Toss pumpkin halves with oil and place cut side down on a baking sheet. Roast at 375°F (190°C) for 40-50 minutes until tender. Cool, then scoop out flesh and puree until smooth.
  2. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Shape into a disk, wrap, and chill for at least 30 minutes.
  3. Roll out chilled dough on floured surface. Fit into a 9-inch pie dish, trim excess. Prick bottom with fork, line with parchment paper, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake another 10 minutes until lightly golden.
  4. In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, cream, spices, and salt until smooth. (Optional) Puree again with an immersion blender for extra smoothness.
  5. Pour filling into pre-baked crust. Bake at 375°F (190°C) for 45-50 minutes until edges are set and center slightly jiggles. Check with toothpick; it should come out clean.
  6. Cool the pie on a wire rack for at least 2 hours. Serve with whipped cream or vanilla ice cream.