This has been my go-to pumpkin pie for the past 5 years. Once I saw how much more flavorful pumpkin was with fresh pumpkin (vs the canned filling) I was hooked. Getting into the pumpkin, takes a lil’ elbow grease, but it’s worth it. Once roasted and soft, you’ll have fresh pumpkin for not only this pie, but soups, dips and muffins. If you bought one of the heirloom varieties of pumpkins this fall for decoration, cook them for pie when you’re done with them. These varieties of pumpkin (Cinderella, Blue Hubbard and Cheese) have, dense, super flavorful flesh that is great for roasting and pureeing. And of course, in pumpkin pie.
1. To prepare crust, combine flour, salt and sugar. Add cold butter, cut into small pieces, and pulse in a food processor or work into small pieces with your hands or a pastry blender. Add water and gather into a ball. Wrap in plastic and chill for at least an hour. Roll into a 12-inch circle and place in a 10-inch pie plate. Bake at 350F for 10 minutes.
2. To prepare filling, whisk pumpkin and remaining ingredients until blended (may have lumps, that’s ok). Pour into pie shell. Bake for 30-40 minutes or until slightly jiggly in the center. Cool.
3. To prepare whipped cream, whip cream with sugar and vanilla until soft peaks. Place atop pumpkin pie.
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