Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
For the pie crust, in a large bowl, combine the All-Purpose Flour (2 cup) and Salt (1/4 teaspoon). Add the Unsalted Butter (2/3 cup) and work into the dough with a fork until crumbly.
Step 3
Stir in Water (4 tablespoon) with a fork until the flour is moistened.
Step 4
Take half and roll out to fit a 9-inch pie pan. Crimp the edges and pierce the dough with a fork. Chill for 15 minutes.
Step 5
Bake pie shell for 12 minutes at 350 degrees F (180 degrees C).
Step 6
When shell has par-cooked, turn the oven up to 375 degrees F (190 degrees C) for the Sugar Pumpkin (1). Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
Step 7
Cut pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with foil.
Step 8
Rub Vegetable Oil (to taste) over the skin and bake for an hour or until fork tender.
Step 9
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
Step 10
Add the Sweetened Condensed Milk (14 ounce), Whipping Cream (1/2 cup), Corn Starch (2 tablespoon), Molasses (2 tablespoon), Vegetable Oil (2 tablespoon), Ground Cinnamon (1 tablespoon), Ground Ginger (1 teaspoon), Salt (1/4 teaspoon), and Large Egg (3) and mix thoroughly.
Step 11
Pour the filling into the crust and bake at 350 degrees F (180 degrees C) until the filling is set in the center about an hour.
Step 12
Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled. Enjoy!
Rate & Review
Tap to Rate: