Perfect Pumpkin Pie

8-10 servings - Prep time: 60 min - Cook time: 90 min

Dough ingredients:
2 1/2 cups all purpose flour
1 Tbsp sugar
3/4 tsp salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes
about 6 Tbsp ice water

Filling ingredients:
1 fresh pumpkin or butternut squash or 1 can of pure pumpkin
3/4 cup golden brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg

1/4 tsp salt
1 pinch ground cloves
3 eggs
1 1/4 cup heavy whipping cream

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Dough

• Mix flour, sugar and slat in a food processor.
• Add butter, pulse until coarse meal forms.
• Gradually add enough ice water to form moist clumps
• Gather dough into ball, divide in half, form 2 balls and flatten them into disks. 
• Wrap in plastic, chill for 2 hours or over night. 

Pumpkin puree

• Preheat over and 350ºF/175ºC.
• Cut the cleaned squash into quarters and place them rind down in a baking dish.
• Bake for 45-60 minutes until flesh is very soft. 
• Scrape of the flesh and whiz through a food processor until smooth.

Crust

• Preheat oven to 375ºF/190ºC.
• Cool dough on floured surface to the size of your glass pie dish.
• Transfer dough to dish, fold edges under and crimp. 
• Line crust with foil or parchment paper, fill with dry rice.
• Bake fo 15 minutes. 
• Remove foil or parchment paper and rice. 
• Bake until edges are light gold, about 7 minutes. 
• Reduce over temperature to 350ºF/175ºC.
• Cool for 10 minutes.

Pie

• Puree pumpkin in processor. Add sugar, cinnamon, ginger, nutmeg, salt and cloves.
• Add eggs, one at a time, pulsing after each addition. 
• Gradually add cream, processing just until blended, process 5 seconds longer.
• Pour filling into crust.
• Bake until edges are puffed and center is set about an hour. 
• Cool completely. Cover and chill.  

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From www.bonappetit.com and www.thekitchn.com