Oz Family's Pumpkin Pie With Quick Homemade

Crust

Nothing completes a Thanksgiving meal like a good slice of pumpkin

pie. So try this knock-out recipe from the Oz family, which features a
quick pie crust filled with fresh pumpkin, condensed milk and all the
fall spices you love. And for the best hack to transform your dessert
leftovers after all your guests have gone, watch the video below!

Cookie Dough Pie Crust:1 1/4 cup All-purpose flour, unbleached (plus
more for sharping & rolling) 3 tbsp Sugar 1/8 tsp Fine sea salt 1/2 cup
Unsalted butter, cold, cut into 1/2-inch cubes 2 Large egg yolks 2 tbsp
Cold water Pumpkin Filling:1 Pumpkin (sweet or cheese) or Butternut
squash 14 oz Can of condensed milk, non-GMO 2 Large eggs, beaten
1 1/2 tsp Cinnamon 1 tsp Ground cardamom 1/2 tsp Ground allspice 1
tsp Vanilla extract 1/2 tsp Ground ginger

PREP
Position a rack in the bottom third of the oven and preheat the oven
to 400 degrees F. Place a large rimmed baking sheet on the rack to
heat.

DOUGH

Mix the flour, sugar and salt together in a medium bowl. Add the
butter and mix to coat the butter with the flour mixture. Using your
fingertips, quickly rub the butter into the flour mixture until it
resembles coarse meal. Or, instead of your fingertips, use a pastry
blender.

Stir the yolks and ice water together in a small bowl. Using a fork, add
and stir in enough of the yolk mixture until the dough clumps
together.

Turn the dough out onto a lightly floured work surface and knead a
few times until it is smooth. Shape the dough into a thick disk and
wrap in plastic wrap. Refrigerate until the dough is chilled but not
hard, about 1-2 hours.

On a lightly floured work surface, roll out the dough into a 12-13-inch
round, about ⅛-inch thick. Transfer the dough to a 9-inch pie pan. If
the dough breaks, just patch it together. Fold the edges of the dough
under itself so the edge is flush with the edge of the pan. Flute the
dough (add creases or a wave pattern around the edge). Refrigerate
the dough-lined pan to chill for 20-30 minutes.
PUMPKIN

Cut the pumpkin into quarters and scrape out the seeds. Using a
sturdy vegetable peeler, peel the pumpkin. Cut the flesh into 1½-inch
chunks.

Place the chunks into a large saucepan and add enough cold water
to barely cover them. Bring to a boil over high heat. Reduce the heat
to medium-low and cover. Simmer until the pumpkin is tender, 15-20
minutes. Drain the pumpkin well in a wire sieve. Using a spatula, firmly
press the pumpkin to extract excess moisture. Once the pumpkin has
cooled, transfer it to a blender and puree until smooth with a
thickness similar to canned pumpkin (2 pounds of pumpkin should
yield about 2 cups of puree).

PIE

Remove the dough-lined pan from the fridge

Whisk the cooled pumpkin, condensed milk, eggs, cinnamon,

cardamom, allspice, vanilla and ginger together. Pour the filling into
the dough-lined pan and place on the hot baking sheet. Bake for 15
minutes. Reduce the temperature to 350 degrees F. Continue baking
until a knife inserted into the center of the filling comes out clean,
about 35 minutes. Transfer to a wire cooling rack and let cool.
Cut into wedges and serve with your favorite toppings or sides!