First, make the crust. In the bowl of a food processor, combine the
All-Purpose Flour (1 1/3 cups)
Granulated Sugar (1 Tbsp)
Kosher Salt (1/2 tsp)
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.
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.
Preheat the oven to 400 degrees F (200 degrees C).
. 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.
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.
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.
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.
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.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes.
Bake for another 5-10 minutes, until the crust is a pale gold color.
Set aside to cool slightly and lower the oven temperature to 350 degrees F (180 degrees C).
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.
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.
Transfer the puree to a large bowl. Add
Heavy Cream (1 cup)
Large Eggs (3)
Brown Sugar (1/2 cup)
Maple Syrup (3 Tbsp)
Ground Cinnamon (1/2 tsp)
Ground Ginger (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Ground Cloves (1/4 tsp)
Kosher Salt (1/4 tsp)
Ground Black Pepper (1 pinch)
. Whisk until smooth.
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.)
Bake for 55-65 minutes, or until the pie is completely set around the edges but still has a slight jiggle in the center.
Cool completely and serve chilled or at room temperature, topped with lots of whipped cream and maple-roasted pumpkin seeds, if using. Enjoy!