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.
1 (4 3/4-lb.) sugar pumpkin
5.6 ounces white whole-wheat flour (about 1 1/4 cups)
1/2 teaspoon salt, divided
1/4 teaspoon baking powder
2 tablespoons cold unsalted butter, cut into 1/2-in. pieces
2 tablespoons cold vegetable shortening, cut into 1/2-in. pieces
1 teaspoon white vinegar
1/4 cup ice water
Baking spray with flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12-oz.) can evaporated whole milk
2 large eggs, lightly beaten
Est. added sugars 17g
How to Make It
Preheat oven to 350°F.
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.
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.
Preheat oven to 425°F.
Line crust with parchment paper, fill with pie weights, and bake at 425°F for 10 minutes or until lightly golden.
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.
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My first time making an entire pumpkin pie from scratch - no pre-made crust, no canned pumpkin. I am pretty happy with the results. The crust isn't as buttery/flaky as I'd like but it works. This is quite a time consuming pie to make so I don't know that I'd do it very often, but on a snowy/icy day stuck indoors, it was a nice challenge to try.
Just made this using a Red Kuri Squash. Baking the squash was easy and I will definitely use the technique again. The filling was good, a very traditional pumpkin pie filling. It cooked nicely and set up just right. It's not over sweet, I though the sweetness level was good. Making the crust was pretty straightforward. It was kind of dry when I rolled it out. I didn't get much extra crust to roll under and make a edge, but it worked out ok because the crust has a strong whole wheat flavor and I think the thick edge would have been too hard and too strong in flavor. The crust is not a flaky crust, it is more solid, but it was crisp and not soggy. The pie was done much earlier than the recommended time, about 20 minutes sooner. I would make it again, maybe trying some different types of pumpkin.
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