Pumpkin Pie

Pie crust:

Combine flour, salt and butter in a food processor. Pulse until pebbly. Add water and pulse until it comes together. Form into a disk and chill for 1 hour. To line pie dish, place disk of dough on a lightly floured surface and roll until 1/8” thick, rolling from the center toward the edge in all directions. Lightly dust the work surface with extra flour as needed to prevent sticking. Carefully transfer the round to the pie dish, easing it into the bottom and sides and gently pressing into place. Trim the extra dough, even from the rim of the pan. Use extra dough to cut out garnishes if desired.

Pie Filling:

Place the quartered pumpkin in a roasting pan with an inch of water. Cover tightly and roast at 250F for several hours until soft and cooked though. Scrape pumpkin from the shell and mash or process until soft.

Preheat oven to 450F.

Combine all ingredients, except pie shell, in the order given and beat until thoroughly blended. You can also blend in a food processor. Pour into the unbaked pie shell. Garnish if desired with left over dough cut-outs. Egg wash the pie crust and any garnish. (To make the egg wash, whisk the egg and water together until incorporated.)

Place on a cookie sheet. Bake for 10 minutes. Reduce heat to 325 degrees and bake for an additional 45 to 50 minutes. You may have to cover it with foil if it is getting too dark. Pie is done when a knife inserted into the center comes out clean. Cool. Serve. Eat.