Cooking Instructions
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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 cups)
and
Salt (1/4 tsp)
. Add the
Unsalted Butter (2/3 cup)
and work into the dough with a fork until crumbly.
Step 3
Stir in
Water (1/4 cup)
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 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 (1 1/3 cups)
,
Whipping Cream (1/2 cup)
,
Corn Starch (2 Tbsp)
,
Molasses (2 Tbsp)
,
Vegetable Oil (2 Tbsp)
,
Ground Cinnamon (1 Tbsp)
,
Ground Ginger (1 tsp)
,
Salt (1/4 tsp)
, and
Large Eggs (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!
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