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Roasted Pumpkin Pie

From: Saveur
SERVES 8–10

1½ cups flour
7 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt
2 cups puréed, roasted pumpkin or squash
1½ cups evaporated milk
½ cup packed light brown sugar
1 tbsp. cornstarch
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. freshly grated nutmeg
2 eggs

Using your fingers, rub flour, butter, and ½ tsp. salt together in a bowl until pea-size crumbles form. Add ¼ cup ice-cold water; stir until dough forms. Form into a disk; wrap and chill for 1 hour. Meanwhile, whisk together remaining salt, pumpkin, milk, sugar, cornstarch, cinnamon, ginger, nutmeg, and eggs in a bowl until smooth; set aside.

Heat oven to 375°. Using a rolling pin, roll dough to ¼" thickness. Transfer to a 9" pie dish, and trim excess dough from edges; crimp with a fork or your fingers, if you like. Pour filling into crust; bake until the middle jiggles slightly when the pie dish is tapped, about 45 minutes. Let cool to room temperature before serving.