Homemade Fresh Pumpkin Pie Recipe

Directions

1. Pick a pie pumpkin, focusing on smaller types such as Baby Bear, Cinderella, Jarrahdale, Dickinson, or Early Abundance. Stay away from decorative or big carving pumpkins. Choose pumpkins without any marks or imperfections and that feel dense for their size.
2. Prepare the pumpkin puree by heating the oven to 375°F. Slice the pumpkin into 5x5-inch chunks, discarding seeds and stringy bits. Place them skin-side up on a baking sheet lined with foil, cover with another piece of foil, and bake for 1 hour or until tender. Allow to cool, then scrape the flesh away from the skin. Puree in a blender or food processor until smooth. If the puree seems thin, drain it through cheesecloth.
3. Mix the filling by stirring together the pumpkin puree, sugar, spices, and salt in a big bowl. Beat the eggs lightly and mix them in. Pour in the milk and stir only until everything is combined.
4. For the crust, use a pastry blender to incorporate fat (such as shortening, lard, or butter) into the flour mixture until it resembles pea-sized bits. Drizzle ice-cold water, one tablespoon at a time, over the flour mixture while tossing with a fork until damp. Form the dough into a ball. On a floured surface, roll it into a 12-inch circle. Move it to a pie dish, then trim and crimp the edges.