Homemade Pumpkin Pie with Fresh Puree

Method

1. Preheat the oven to 400°F. Scrub the pumpkin well. Place the whole pumpkin in the oven for 10-15 minutes while it preheats, to soften the skin slightly.
2. Remove the pumpkin from the oven. Carefully slice it in half. Scoop out the seeds and stringy fibers (reserve seeds for roasting). Place the halves cut-side down in a baking dish with about ½ inch of water.
3. Bake the pumpkin for 30-60 minutes, until the skin is easily pierced with a fork. Let cool completely. Scoop the flesh into a food processor and puree until smooth. Set aside. Rinse the processor bowl.
4. For the crust: In the food processor, pulse the flour, salt, and sugar a few times. Add the cold butter (cut into 8 pieces) and pulse until the mixture resembles coarse crumbs.
5. With the processor running, add 4-5 tablespoons of ice water, one at a time, until the dough just begins to clump together. Do not over-process. Turn the dough out onto a work surface, press it into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
6. For the filling: In a clean bowl, beat the egg whites with an electric mixer until frothy and soft peaks form. Set aside.
7. In the food processor (or a large bowl), combine the egg yolks, maple syrup, pumpkin puree, cinnamon, cloves, nutmeg, ginger, and heavy cream. Process until smooth. Gently fold in the beaten egg whites with a spatula until just combined.
8. Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim and flute the edges. For best results, freeze the crust for 15-30 minutes before filling.
9. Pour the filling into the unbaked crust. Place a metal baking sheet on the bottom oven rack to catch any drips and radiate heat. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 40-45 minutes, until a knife inserted in the center comes out clean.
10. If the crust edges brown too quickly, cover them loosely with aluminum foil. Cool the pie completely on a wire rack before slicing. Serve at room temperature or chilled.