Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water
  • 2 cups fresh pumpkin puree
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the pumpkin puree: Cut the pumpkin in half and remove seeds. Roast the halves cut-side down on a baking sheet until tender (about 45 minutes at 400°F). Scrape flesh and blend until smooth.
  2. Make the pie dough: In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Roll out the dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Transfer to the dish, trim excess, and crimp edges.
  4. Prepare the filling: In a mixing bowl, combine pumpkin puree, sugar, spices, and salt. Whisk in eggs until well blended. Add cream and vanilla; mix until smooth.
  5. Assemble the pie: Preheat oven to 425°F. Pour filling into the prepared crust. Place pie on a baking sheet to catch drips.
  6. Bake: Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 40-45 minutes, or until the filling is set.
  7. Cool and serve: Allow pie to cool completely before slicing. Serve with whipped cream if desired.