Get our bakery’s recipe for traditional pumpkin pie, made with your choice of farmer’s market winter squash.

Ingredients — for pie filling

• 450g (~2 cups) pureed pumpkin - see instructions below for making your own puree
• 3 eggs
• 1 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp black pepper
• 240g (~1 cup) cream
• 60g (~ ¼ cup) whole milk

Ingredients — for crust:

For one 1lb pie crust (454g)

• 228g all purpose flour
• 151g cold butter
• 20g hot water
• 13g sugar
• 1g salt
• 40g cold water
• 13g apple cider vinegar

Directions — for pumpkin puree:

If you are making your own pumpkin puree, begin by preheating the oven to 325°F.

We prefer roasting pumpkins whole — poke a few holes in the pumpkin with a knife and roast for at least an hour and a half depending on the size of the pumpkin. Poke it with a fork after an hour and a half; once it feels soft, it’s ready to be taken out.

Let pumpkin cool for at least 15 minutes, then peel skin off completely, which should be easy to do after fully baked.

Remove all seeds from inside and discard. Using a spoon, scoop out the flesh into a food processor. Pulse in the food processor until relatively smooth, scraping down sides as you go.

Do not add water or liquid as the pumpkin will release liquid as it breaksdown. If using the Marina Di Chiogga squash or kabocha, no additional draining is required but every variety differs on how much water content it will release. You may need to drain out excess liquid using a fine mesh strainer and/or cheesecloth.

When ready to use, combine pureed pumpkin with all other ingredients with an immersion blender until smooth.