Ingredients
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2 medium sugar or pie pumpkins (about 2 lbs each)
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1 tbsp vegetable oil or canola oil
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1 frozen deep dish pie crust
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3/4 cup heavy cream
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3/4 cup sugar
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2 large eggs
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1/4 cup whole milk
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1 1/4 tsp pumpkin pie spice
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1/2 tsp salt
Steps
1
Preheat oven to 350°F. Line a large sheet pan (or 2 smaller sheet pans) with parchment.
2
Cut each pumpkin in half. With a spoon, scrape out seeds and stringy centers. Brush cut sides of pumpkin with the oil and arrange cut sides down on prepared pan. Pierce skin all over with tip of knife. Bake 40-45 min., until very tender when pierced with tip of knife. Let pumpkins stand at room temperature until cool enough to handle.
3
Meanwhile, place a clean sheet pan in oven on middle rack and increase temperature to 375°F. Remove the pie crust from the freezer and let thaw 10–15 min.
4
In a large bowl, whisk together the heavy cream, sugar, eggs, milk, pumpkin pie spice, and salt. Remove pumpkin peel or scoop flesh from peel into food processor bowl. Purée until smooth. Whisk 2 cups of pumpkin purée into cream mixture until smooth.
5
Place pie crust on preheated sheet pan in oven and pour filling into crust. Bake 50 min.–1 hour, until just set in center. Cool completely on wire rack before serving.
Tips
Refrigerate or freeze leftover pumpkin purée to add to smoothies or soups. Save seeds to roast for a delicious snack.
