Fresh Pumpkin Pie

Due to popular demand I am posting the recipe I followed to make the most amazing pumpkin pie.  The credit must be given to Food.com.

 

Ingredients:

1 Pie Crust:

   1 1/4 cup flour
   1/4 teaspoon salt
   1/3 cup butter, chilled
   1/4 cup ice water
Pie Filling:
   1 pastry for single-crust pie

   2 eggs, slightly beaten
   2 cups fresh pumpkin puree 

   1/4 cup milk
   3/4 cup granulated sugar 
   1 tablespoon all-purpose flour
   1 teaspoon vanilla
   1/4 teaspoon salt
   1/4 teaspoon ground cinnamon
   1/4 teaspoon ground nutmeg
   1/8 teaspoon ground allspice
   1/4 teaspoon ground ginger

To make your pie crust:

1. In a large bowl, combine flour and salt. Cut in butter until the mixture is crumbly.  Leave some small chunks of butter whole - this will help improve flakiness.  
2. Sprinkle the water into the mixture, stirring it in until the mixture begins to form a ball.  Avoid using more than the recommended water amount.  The more water you add and the more you work with the dough at this point, the more tough and firm the crust will be.  
3. Gently press your dough into a semi-cohesive ball and wrap in plastic wrap.  Place in the refrigerator for several hours, or in the freezer for 30-60 minutes to keep the butter firm. 
4. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.  Crimp the edges of the dough to improve the appearance, and try to tuck a few pieces of the dough over the sides of the pie plate.  This will keep the pie crust from sinking into the pan as it bakes.

 To cook your fresh pumpkin:

If you are using canned pumpkin, skip this step.  If not, keep reading:

1. Take your pumpkin meat, not the stringy stuff, and chop it into thin, small pieces. 
2. Place all your pumpkin meat into a saucepan with about 1/4 cup of water and a dash of salt.  
3. Simmer on low for approximately 20 minutes to soften the pumpkin.  It should be so soft that a fork could easily press through the meat and mash it into a paste.
   

 To make your pie filling:  

1.  In a large bowl stir together eggs, pumpkin, and milk. 
2.  Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice. 
3. Pour pumpkin mixture into pastry-lined pie plate.
4. To prevent over browning, cover edge of pie with foil. 
5. Bake in 375 F oven for 25 minutes.
6. Remove foil.  Bake for another 40 minutes or more, or until a toothpick inserted in the middle comes out almost entirely clean.  If you were to shake the pie, the middle should not jiggle like jello.
7. Cool on a wire rack.
8. Cover and refrigerate within 2 hours.