Cut the stem off the pumpkin, then cut the pumpkin in half. Using a spoon, scrape the insides well; discard seeds and pulp.
Line a baking sheet with aluminum foil and lay the pumpkin halves cut-side down. Rub oil all over the outside skin; bake for 1 hour or until fork-tender. Cool completely.
While the pumpkin is cooling, pour beans or baking beads inside the pie crust; place inside the oven and blind bake according to your recipe or package directions. When the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp into a food processor or blender and puree until smooth (you should have about 2-2 ½ cups).
Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs to the pumpkin puree and blend to combine. Pour the filling into the prepared pie crust; bake for about 1 hour or until the filling is set in the center.
When the pie is done, remove it from the oven and place it on a cooling rack, no less than 30 minutes.
Serve at room temperature or chilled, with homemade whipped cream.
Notes
Make the pumpkin purree ahead of time when you have more time to spare. Store it in the fridge for up to three days.
Make sure the dough is cold before baking. Prick with a fork and use pie weights or beans to help keep the bottom from puffing up.
Brush the crust with an egg wash before baking it. The egg wash will turn the crust a beautiful golden brown color. Learn more about egg wash HERE.
Remove the pumpkin pie when it is just set. It should wiggle but not ripple when tapped on the side.
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