Cooking Instructions
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Step 1
First, make the crust. In the bowl of a food processor, combine the
All-Purpose Flour (165 g)
,
Granulated Sugar (10 g)
, and
Kosher Salt (3 g)
and pulse a few times to mix. Add the
Unsalted Butter (140 g)
and pulse until the butter is cut into roughly dime-sized pieces.
Step 2
With the processor running, gradually add the
Water (80 mL)
and process until the dough just begins to come together. Dump the dough out onto a floured board, form into a round, then wrap with plastic and chill for at least 1 hour or up to 24 hours.
Step 3
Preheat the oven to 400 degrees F (200 degrees C).
Step 4
Prep your
Pumpkin (1)
. Make vertical cuts around the stem and remove it as you would for a jack-o-lantern. Carefully cut the pumpkin in half lengthwise and, using a spoon, remove the seeds and pulp. Save the seeds for the optional maple-roasted pumpkin seeds, or discard.
Step 5
Slice the pumpkin halves into wedges about 11/2-inches thick and place them on a sheet pan. Drizzle with
Olive Oil (30 mL)
,
Maple Syrup (30 mL)
, and a pinch of salt and toss well.
Step 6
Roast for 40-50 minutes, turning the wedges halfway through, until very tender when pierced with a fork. Set aside until cool enough to handle.
Step 7
On a floured surface, roll the dough into a circle about 1/4-inch thick, turning and flouring the dough often to keep it from sticking. Carefully transfer to a 9-inch or 9.5-inch pie plate and lightly press the crust into the sides of the plate.
Step 8
Trim the edges, leaving about 1/2-inch of overhang. Fold the excess dough underneath at the edges and crimp the pie dough using your fingers or the tines of a fork. Chill for 30 minutes.
Step 9
Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes.
Step 10
Bake for another 5-10 minutes, until the crust is a pale gold color.
Step 11
Set aside to cool slightly and lower the oven temperature to 350 degrees F (180 degrees C).
Step 12
Make the filling. Scoop the cooked pumpkin flesh into a bowl, discarding the skins. Measure out 2 cups (packed) or 15 oz pumpkin, saving any extra for another use.
Step 13
Combine the pumpkin and
Whole Milk (120 mL)
in the bowl of a food processor and process until very smooth, stopping to scrape down the sides of the bowl if necessary.
Step 14
Transfer the puree to a large bowl. Add
Heavy Cream (240 mL)
,
Farmhouse Eggs® Large Brown Eggs (3)
,
Brown Sugar (110 g)
, remaining
Maple Syrup (45 mL)
,
Ground Cinnamon (1 g)
,
Ground Ginger (as needed)
,
Ground Nutmeg (as needed)
,
Ground Cloves (as needed)
,
Kosher Salt (2 g)
, and
Ground Black Pepper (1 pinch)
. Whisk until smooth.
Step 15
Pour the filling into the par-baked pie crust. (If you are using a 9-inch pie plate, you may have a small amount of filling leftover.)
Step 16
Bake for 55-65 minutes, or until the pie is completely set around the edges but still has a slight jiggle in the center.
Step 17
Cool completely and serve chilled or at room temperature, topped with lots of whipped cream and maple-roasted pumpkin seeds, if using. Enjoy!
