Photo: Iain Bagwell
By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.
Serves 10 (serving size: 1 slice)
1. Preheat oven to 350°F.
2. Pierce top of pumpkin 8 times with a knife; place on a foil-lined baking sheet. Bake pumpkin at 350°F for 2 hours or until it begins to brown and slump. Cool completely. Peel off skin; remove and discard seeds and membranes. Puree pumpkin in a food processor for 2 minutes; transfer to a bowl. Wipe processor clean.
3. While pumpkin roasts, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 teaspoon salt, and baking powder in the bowl of a food processor; pulse to combine. Add butter and shortening; pulse 3 times or until butter is pea-sized. Sprinkle vinegar and 1/4 cup water over mixture. Pulse 3 times or until mixture resembles coarse sand; scrape onto a lightly floured work surface, gather dough together, and press into a 4-inch disc. Cover dough with plastic wrap; chill 30 minutes. Roll dough to an 11-inch circle on a lightly floured surface; fit into a 9-inch deep-dish pie plate lightly coated with baking spray. Fold dough edges under; pinch to flute. Cover with plastic wrap; chill 15 minutes. Place on a wire rack.
4. Preheat oven to 425°F.
5. Line crust with parchment paper, fill with pie weights, and bake at 425°F for 10 minutes or until lightly golden.
6. While crust bakes, combine 2 cups pureed pumpkin, remaining 1/4 teaspoon salt, brown sugar, granulated sugar, cinnamon, ginger, cloves, milk, and eggs in a bowl, stirring with a whisk. Pour mixture into prepared crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F. Bake pie at 350°F an additional 50 minutes or just until set in center, covering edges with foil if crust starts to overbrown. Cool pie completely on wire rack.