step 1
First, make the crust. In the bowl of a food processor, combine the All-Purpose Flour (1 1/3 cups), Granulated Sugar (1 Tbsp), and Kosher Salt (as needed) and pulse a few times to mix. Add the Unsalted Butter (2/3 cup) and pulse until the butter is cut into roughly dime-sized pieces.
step 2
With the processor running, gradually add the Water (1/3 cup) 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 (2 Tbsp), Maple Syrup (2 Tbsp), 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 (1/2 cup) 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 (1 cup), Farmhouse Eggs® Large Brown Eggs (3),Brown Sugar (1/2 cup), remaining Maple Syrup (3 Tbsp), Ground Cinnamon (as needed), Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), Kosher Salt (as needed), 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!
