Pie Pumpkin. Pumpkin Pie.

A pumpkin pie made with fresh pumpkin puree. 

Fresh Pumpkin Tart

Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter
5-6 tablespoons ice water

Filling:
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground clove
2 large eggs, beaten lightly
1 tablespoon molasses
1 1/2 cups fresh pumpkin puree*
1 cup heavy cream

Directions:
In a mixing bowl, stir together the flour and salt. Work the butter in, using a pastry blender or your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disk. Chill for 30 minutes.

Preheat oven to 425 degrees F. Line a 9-inch pie plate or 9-inch tart pan with unbaked pie crust.

Combine brown sugar, sugar, flour, salt, cinnamon, ginger, nutmeg, and clove in a large bowl. Stir in eggs, molasses, pumpkin puree, and heavy cream; mix well.

Pour filling into unbaked pie crust. Bake pie in the middle of oven for 15 minutes then reduce oven temperature to 350 degrees F and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely.
Serve with a dollop of sweetened whipped cream, if desired.

*I sliced my pumpkin in half, seeded it and took the pulp out. Then I microwaved it under some plastic wrap until tender, took the skin off, and pureed it.

Makes 8 servings.