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.

Directions — for dough:

Cube cold butter and mix into flour, use a pastry cutter by hand until combined or if using a mixer, pulse mix for 15 seconds until combined.

Mix hot water with the sugar and salt until dissolved then add apple cider vinegar and cold water.

Add liquid and mix until the dough is combined and comes away from the mixing bowl. Do not overmix.

Refrigerate dough until cold. Roll it out about two inches larger than your pie dish. Place in your pie plate and crimp the edges into your desired design. Prick it all over with a fork. Add a sheet of parchment paper and then place some pie weights or dry beans inside the crust.

Bake it for 40 minutes at 350°F. Let cool before filling. Cover the crust edges with aluminum to avoid burning.

Lower temperature of the oven to 325°.

Once cool, fill the crust with the filling and bake at 325°F for around 1 hour and 20 minutes.

Let cool and enjoy!