2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 sticks unsalted butter – dice into 1/8” – place in freezer until ready to use
1 cup of water + 1/8 cup cider vinegar – in a cup filled with ice
10 sage leaves – chiffonade
Pie Filling –
2 cups cooked pumpkin
1 1/2 cup rich cream (or evaporated milk)
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg or allspice dash cloves
2 eggs— beaten
Prepare unbaked crust and keep cool while preparing the filling.
*** Alternatively you can use a handheld pastry cutter or 2 knives or forks to combine ingredients.
Roast a Sugar Pie pumpkin, cut in half and placed cut side down on a rimmed cookie sheet that has 1 tablespoon of oil rubbed on it. Cook at 350° for 45 minutes until it is easy to scoop out the flesh, then puree in a food processor.
PREPARE FILLING AND BAKE PIE
Preheat oven to 425°. Beat eggs and add sugars, mixing well. Add the pumpkin, then cream, mixing well after each addition. Finally add the salt and spices. Mix well again. Pour into the pie shell.
Bake 15 minutes at 425°, then reduce heat to 350° and bake about 45 minutes longer or until an inserted knife comes out clean.