Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (115g) (1 stick) unsalted butter, very cold and cut into small cubes
  • 1/4 cup (60ml) vegetable shortening, very cold
  • 4-6 tablespoons (60-90ml) ice water
  • 1 (2-3 pound/900g-1.4kg) sugar pumpkin, pie pumpkin, or butternut squash
  • 1 1/2 cups (360ml) pumpkin puree (fresh or canned)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat oven to 400°F (200°C). Cut pumpkin in half, remove seeds and stringy bits. Place cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until fork-tender. Let cool slightly, then scoop out the flesh and puree using a blender or immersion blender (optional) or mash well. Drain excess moisture by placing the puree in a cheesecloth-lined sieve.
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to the pie plate and crimp the edges. Chill the crust for 30 minutes.
  4. Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
  5. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in eggs one at a time. Gradually whisk in heavy cream and milk until smooth.
  6. Pour the pumpkin pie filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly wobbly in the center. If the crust starts to brown too quickly, cover the edges with foil. Let cool completely on a wire rack.
  7. Refrigerate the pie for at least 2 hours before serving.