Peter Peter Pumpkin Pie
Ingredients
Pumpkin
  • 1pounds medium sugar pumpkin3 to 4or 2 cups of puree
  • Canola oil (or whatever oil you’ve gotany will do), for oiling pumpkin
Easy Pie Dough
  • 2cups all-purpose flourplus more for rolling
  • 1/4teaspoon kosher salt
  • 2/3cup cold unsalted buttercut into 1/2-inch pieces, 11 tablespoons
Easier Pie Dough
  • Pillsbury. Red Package. Refrigeration section of the supermarket. Fresh is best unless you’re stressed.
Filling
  • 1 can sweetened condensed milk14-ounce
  • 1/2cup heavy cream
  • 3 large eggs
  • 2tablespoons cornstarch
  • 2tablespoons Molasses
  • 2tablespoons canola oilor whatever oil you’ve got
  • 1tablespoon ground cinnamon
  • 1teaspoon Ground ginger
  • 1/4teaspoon kosher salt
Instructions
  1. TO ROAST THE pumpkin, preheat the oven to 375°F. Line a baking sheet with foil. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut side down on the prepared baking sheet. Rub canola oil all over the skin. Roast until fork-tender, about 1 hour. Let cool.
  2. For the pie dough, combine the flour and salt in a large bowl. Add the butter and work with a pastry cutter or 2 knives until crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork to make the flour slightly moist and form a rough dough. Divide the dough in half, shape each half into a ball, and flatten slightly. Wrap one ball in plastic wrap and refrigerate for 30 minutes.
  3. With your rolling pin on a lightly floured surface, roll out the remaining dough ball to a 12-inch round. Fit into a 9-inch glass pie dish. Fold the overhanging dough under and crimp decoratively. Chill in the refrigerator for 15 minutes. If you’re using Pillsbury dough, which comes as two rolled-up rounds of dough in a box, each in a separate sleeve, roll out one round and place in a 9-inch glass pie dish.
Recipe Notes

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