Ingredients:

  • 2 lbs sugar pumpkin, peeled and cubed
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 ½ cups all-purpose flour
  • ½ cup chilled unsalted butter, cubed
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 4 tbsp ice water
  • 2 cups fresh roasted pumpkin puree
  • 14 oz sweetened condensed milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed pumpkin with olive oil and salt on a baking sheet. Roast for 30-40 minutes until edges are caramelized and tender. Cool slightly and blend until smooth.
  2. Pulse flour, sugar, and salt in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time until the dough just holds together.
  3. Press dough into a 9-inch tart pan and chill for 30 minutes.
  4. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and pie weights. Bake for 12 minutes, remove weights, and bake for another 5 minutes until the bottom is matte.
  5. Whisk fresh pumpkin puree with sweetened condensed milk until smooth. Incorporate eggs one at a time, then stir in vanilla, cinnamon, ginger, cloves, and salt.
  6. Pour filling into the pre-baked crust. Lower oven to 350°F (175°C) and bake until the custard is set.
  7. Cool completely and chill in the refrigerator for 4 hours before slicing.