If you are using a purchased pastry crust, follow the instructions on the package to prepare it, and skip the remaining steps in this section. You may choose to do the blind bake steps in the separate section below, or skip it. It is true that many pumpkin pie recipes do not use blind baking. Doing the blind bake is likely to result in a crispier crust, but you also risk overcooking and burning it, so be careful with it.
You can either make this crust in a food processor, or in a bowl. A food processor makes it really easy. If you make it in a bowl it really helps to have a pastry blender. This is a tool with multiple blades for cutting through the butter, and it is just the right shape to fit in a bowl.
Add salt to water and stir for about a minute to dissolve, then refrigerate to make the water really cold. Cube your butter and refrigerate it at the same time.
To make in the food processor:
Add the flour, then the cubes of cold butter. Pulse gently until the butter is somewhere between the size of peas and rice.
Add in 5 tablespoons of water and pulse. If the dough is still too dry, add a bit more water. You are looking for the dough to come together into a shaggy mass.
Dump the dough onto your counter and gather it in to a ball. Cover with plastic wrap and chill well in the fridge for at least an hour.
To make in the bowl:
Add the flour and cold butter, then cut the cold butter into the flour using a pastry cutter, or with your fingers until you get something between peas and rice sizes of butter.
Add in 5 tablespoons of water and mix a little more. If the dough is still too dry, add the remaining water. You are looking for the dough to come together into a shaggy mass.
Dump the dough onto your counter and gather into a ball. Cover with plastic wrap and chill well for at least an hour.
Cook the pumpkin (or use canned)
If you will make your own pumpkin puree, follow the steps below. Otherwise, you will need two 15.5-ounce cans of pumpkin puree, and there will be some left over.
Use a large, sharp knife to carefully cut the sugar pie pumpkin in quarters. Scoop out the seeds, pith, and fibre with the help of a large spoon.
Place the pumpkin cut-side-down in a steamer basket. Place the basket inside a pot with boiling water and steam for 15-20 minutes, until the pumpkin is tender when pierced with a knife.
Allow to cool, then scoop flesh out of the skins into a mixing bowl. Puree with an immersion hand blender or potato masher until smooth.
Roll out the dough and blind bake the crust
Preheat the oven to 375 degrees Fahrenheit.
Place the chilled dough on a floured surface. Roll out the dough to a circle approximately 12″ in diameter to line a (9-inch) pie dish. Use plenty of flour below and above the crust. Fold the crust into 4 quarters and place into the pie dish. Carefully open the crust to fill the dish. Fold and crimp the edges with a fork.
Cover the crust with parchment paper or aluminum foil and fill with 1 pound beans, such as black beans or kidney beans, that you will keep for this use.
Bake for 10-15 minutes, until the edges of the crust turn pale brown. Remove from the oven and allow to cool about 5 minutes. Remove the weights and pour in the filling.
Make the pie filling and bake
In a large mixing bowl, combine pumpkin puree, condensed milk, spices, and salt, and whisk until there are no lumps.
Pour the filling into the crust. Bake for 40-50 minutes, until the filling is set and no longer jiggly, and the top crust is lightly brown.
Cool for at least 30 minutes before cutting.
Cut into wedges and serve with fresh whipped cream, vanilla ice cream, or sweetened yogurt (see notes).
Notes
Sweetened whipped cream
In a small chilled mixing bowl combine 1 cup whipping cream, 1-2 tablespoons sugar, and 1 teaspoon vanilla. Beat using a whisk or electric mixer until soft peaks form. Do not over-beat!