Fall has arrived and with it everything pumpkin.

Ingredients

2 1/2 cups all-purpose flour

2 tbsp granulated sugar

1/2 tsp salt

1 cup cold unsalted butter, cubed

1/4 to 1/3 cup ice water

FOR FILLING:

2 kg sugar-pie pumpkin, or butternut squash, approximately 2

6 eggs

1 cup 35% cream

2/3 cup lightly packed brown sugar

2/3 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice

Instructions

Choose one of these methods: By hand: Stir together flour, sugar and salt in a large bowl. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a soft dough that can easily be formed into a ball. Add more ice water, 1 tbsp at a time if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.

Or in a food processor: Whirl flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour 1/4 cup ice water through spout. Continue whirling just until dough comes together. Add remaining ice water, if needed. Dough should not be sticky.

Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.

Preheat oven to 400F. Cut each pumpkin into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish, covered with foil, in centre of preheated oven until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until very smooth. Measure out 31/2 cups. Set any remaining purée aside for another use. Whirl purée in food processor along with eggs, cream, both sugars and spices until evenly mixed. Strain through a sieve.

Preheat oven to 400F. Roll out 1 disc of pastry on a lightly floured surface into a 13-in. circle. Loosely roll up around rolling pin. Unroll over a 9- or 10-in. pie plate. Press dough over bottom and sides of pie plate. Prick dough all over with a fork. Trim pastry, leaving a 1-in. overhang. Tuck pastry under and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Repeat with second disc of pastry and another pie plate.

Line pastry in each pie plate with parchment paper. Fill each with dried beans or pie weights to hold pastry in place while it bakes. Bake in centre of oven for 10 min. Reduce oven temperature to 350F. Remove parchment and beans. Bake shells until lightly golden, about 10 min.

Pour pumpkin filling into hot pie shells. Bake in centre of oven until filling is slightly jiggly in the centre, about 45 to 50 min. Let cool completely, about 2 hours. Serve with whipped cream.

Kitchen Tips:

Out of time? Substitute canned pumpkin purée instead of making it from scratch. Whisk 3 1/2 cups of canned pumpkin purée with filling ingredients.

From Chatelaine.com