Easy. Delicious. Worth doing.
Also, a thanksgiving treat. Thank you America for holidays revolving around food.
Of course, people often make pumpkin pie with canned pumpkin, because they are insane. Use butternut pumpkin.
Half a medium sized butternut pumpkin.
1 can evaporated milk
1 egg + 1 yolk
1/2 cup white sugar
1 tsp cinnamon
1 tsp ginger (ground)
1/2 tsp nutmeg
1/2 tsp cloves (ground)
1/2 tsp allspice
(for all spices, adjust as per preference. I tend to use more ginger and nutmeg than stated above)
1 1/2 cups flour
100 gm butter (v. cold, grated)
2 Tbsp white sugar
1 tsp cinnamon
Splash of water/milk/buttermilk (whatever you have. Alternatively, use an egg yolk)
To make dough, mix flour/cinnamon/sugar. Add cold grated butter, and combine until mixture is breadcrumby. Add a dash of your liquid of choice (a single egg yolk will probably be about perfect, alternatively start with 1-2 Tbsp of liquid, and add more if necessary). Bring dough together. it should form a smooth ball. Set in fridge to cool before rolling out.
Filling goes like this: De-seed and peel the pumpkin. Chop in inch sized chunks, boil until soft. Allow to cool a little. Mash/process the pumpkin, with the sugar, spices. Place in pan with evaporated milk, heat until boiling, simmer for 3-5 minutes, take off heat. When cooled slightly, mix through egg + yolk.
Shape cold pastry into a pie dish.You can blind bake the pastry if you want, but it isn’t needed. Add filling, cook at 180c (fan oven) until filling is firm (about 50-55 minutes).
Eat. Yoghurt works with it.