In a food processor, combine the first five ingredients until they resemble coarse meal.
Slowly pulse in water until dough holds together and is manageable.
Divide into two balls. Roll out each ball to an 11-inch round. Place into a 9-inch pie plate.
Filling:
1 cup dark brown sugar
2 tsp. cinnamon
Generous pinch of salt
2 tsp. pumpkin pie spice
4 cups puréed cooked pumpkin
4 large eggs
2 cups evaporated milk
Heat oven to 425 degrees.
In a large bowl, combine the first five ingredients and mix with an electric mixer. Slowly add the eggs and milk, mixing until smooth.
Pour half the filling into each pie shell. Bake for 10 minutes.
Reduce heat to 350 degrees and bake an additional 35 minutes.
Cool the pie on a rack until it can be refrigerated. Chill.
To serve, garnish with whipped cream.
2 cups all-purpose flour
½ cup finely chopped walnuts
3 Tbsp. sugar
Pinch of salt
2/3 cup (12 Tbsp.) chilled butter
4 to 5 Tbsp. ice water
This article appears in October 2024.