Fresh Pumpkin Pie

This recipe is adapted from other recipes. It is my favorite because it makes a smooth, dense filling with just the right flavor of pumpkin and spice.

Crust (America's Test Kitchen Basic Pie Crust):

• 1 1/4 cup flour
• 1/2 tsp. salt
• 5 Tbsp. unsalted butter, cut into 1/2” pieces
• 3 Tbsp. shortening, chilled in the fridge
• 6 Tbsp. ice water

Blend flour and salt, cut in butter and shortening. Add ice water, toss with a fork just until moistened. Shape into a 5-6” circle, wrap tightly with plastic wrap, and refrigerate at least 3 hours (I do overnight.) Take the crust out of the fridge for 30 minutes, then roll and place in a 9” pie pan (I always use glassware.) Refrigerate until ready to fill and bake.

Filling:

• 4 cups fresh pumpkin, cooked
• 1 can sweetened condensed milk
• 2 eggs
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 teaspoon salt
• 1 9-inch deep dish pie crust

Preheat the oven to 425°F. Drain the pumpkin in a sieve if it's watery. Put all the ingredients (except the pie crust) into a blender and blend until smooth. Pour into unbaked pie crust and bake for 15 minutes. Reduce the heat to 350°F and bake for another 30-45 minutes until an inserted knife comes out clean. Allow to cool to room temperature (overnight) before serving.