Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch.
2 cup (302g) all purpose flour
1 tablespoon (13g) sugar
1 teaspoon (5g) fine sea salt
1 cup (226g) cold unsalted butter
Condensed "Carmelized" Milk:
3.5 cups (828 ml) whole milk
1/2 cup (118 ml) heavy cream
1 cup (230 g) granulated sugar
For Pumpkin Pie Filling:
15 oz (425g) roasted pumpkin puree (or a 15 oz can, if u want I guess)
1 1/4 cup (396g) caramelized milk and cream (sweetened condensed milk)
2 eggs 1 egg yolk
1.5 teaspoon (3g) ground cinnamon
1 teaspoon (2g) ground ginger
1/4 teaspoon (1g) ground cloves
2 teaspoon (6g) vanilla extract
1/2 teaspoon (2g) sea salt
1/4 teaspoon (much less than 1g) fresh grated nutmeg
For Serving (make sure the pie is cooled completely):
Dust with cinnamon or fresh grated nutmeg
*Notes on Crust: You can also make the crust by using a hand held pastry blender, or you can just use your hands to break up the butter into the flour
Cut the top and bottom of the pumpkin, cut in half and remove all the seeds. Add oil to them and place in a foil lined rimmed baking sheet and roast at 400 F or 205 C for 40 minutes or until pumpkins are soft.
Peel off skins or scrape off. Process in a food processor until completely smooth. If pumpkins are watery, place in cheesecloth lining in a sieve and let drip for a few minutes or until it gets to the appropriate thickness.
Condensed "Caramelized" milk
Combine whole milk, heavy cream, and granulated sugar in a large pot. Whisk together.
Set pot over medium-high heat until simmering.
Once it starts to simmer, immediately reduce heat to medium and slowly simmer whisking intermittently making sure it doesn't stick to the bottom until it reduces down to 1.25 c or 300 ml, about 25 – 30 minutes. **The best way to tell is when you whisk it and it violently bubbles. In room temperature, the consistency of this product matches that of sweetened condensed milk.
In a food processor, add the flour, sugar and salt.
Pulse a couple of times to get all dry ingredients incorporated.
Add 1c butter cut into small half in cubes. Pulse in food processor until you get pea sized little bits. Take a fork and start mixing your flour mixtures and slowly drizzle in ice water while continuously mixing until it forms a nice cohesive dough.
Take out of the food processor and then flatten into a thick disk about 4 in diameter, Wrap and chill for 20 minutes. Can be done ahead of time.
Flour surface, and then lightly flour dough. Make sure it is about a quarter of an inch thick all the way across. Make sure you measure your pie tin with the dough to see if you have an overhang which you will need in this process.
Fold the dough in half, then fold in half again to form a triangle. Place in tin right in the center, and then unfold. Gently trim away excess dough, then crimp the edges.
Place shaped crust in the fridge just to firm to prevent shrinkage.
Blind bake the pie crust by putting parchment paper on top of the raw dough, weighing it down with uncooked beans or rice keeping the bottom flat
Bake at 400 degrees F to 15 -18 min. Let cool to room temp after getting color in it.
Mix altogether in a bowl to make custard.
Pour custards into prepared 9 in pie pan. Bake in 325 degree oven for 1 hr to 1hr 10 mins or until custard is completely set.
Cool, and serve with whipped cream and fresh nutmeg as needed.