Fresh Pumpkin Pie

1. Stage

Start by thoroughly washing and drying the pumpkin. Then, using a sharp chef's knife, cut the pumpkin in half. Scoop out the seeds and pulp from the center—just like you would when carving a jack-o'-lantern. Rinse the inside of the pumpkin and pat it dry with a clean kitchen towel. Editor's Tip: Don't toss the seeds! You can roast pumpkin seeds for a crunchy snack.

2. Stage

Place the pumpkin cut-side down in a microwave-safe dish. Add an inch of water and cover. Then pop this in the microwave on high and zap for 15 to 18 minutes. The flesh should be very tender. If you'd rather use the oven to make pumpkin puree, you can roast the squash instead. Prep the as you would for the microwave but roast in a 375ºF oven for an hour or so.

3. Stage

After roasting, let the pumpkin cool until you can handle it comfortably. Give the inside a quick pass with a spoon to remove any remaining strings. Then scoop out the remaining flesh. The rind of the squash can be discarded. The soft pumpkin can be mashed, but the easiest way to make pumpkin puree is by blending it in a food processor (you can also use a blender in a pinch) until it's perfectly smooth. This will take about five minutes. Be sure to peek at how the mixture is doing every minute or so. The goal is a velvety smooth puree without lumps or strings. Editor's Tip: If you don't have a food processor or blender, you can absolutely use a traditional potato masher. The puree won't be quite as smooth but the flavors will be there.

4. Stage

Combine 1-3/4 cups of the pureed pumpkin with eggs, brown sugar, salt, cinnamon, ginger and cloves and whisk until smooth. Then gradually whisk in the milk.

5. Stage

Feel free to use pre-made pie crust for this dessert. You're already making a filling from scratch! However, if you want to go for extra credit, you can make pie crust from scratch. This butter pie pastry recipe is a classic for a reason: It's super easy and it doesn't require anything fancy to make. Start by cutting cold butter into the flour and salt. Make sure the butter is super cold. Then add in ice-cold water until the mixture forms a dough. It will be a touch crumbly but should hold together when you clutch it in your hand. Once combined, form the crust into a disc, wrap in plastic wrap and chill in the fridge. It should sit in there for about 30 minutes to allow that butter to firm up again. Cold butter is what's going to make the pie crust super flaky.

6. Stage

After chilling, it's time to roll. Grab your rolling pin and lightly dust your worktop with flour. Taking your time, roll out the pie crust until it's large enough to nestle inside your pie dish. Then crimp the pie crust as you like. You can do a simple finish with a fork or your fingers. You can even use small cookie cutters to make cutouts to finish the edge.

7. Stage

Finally, pour the pumpkin pie filling into the crust. Bake at 425ºF for 15 minutes, then reduce the heat to 350º and bake 40 to 50 minutes longer. If you notice the pie crust is browning a little too quickly, you can make a very easy pie crust shield with aluminum foil. This will allow the pie to bake fully while keeping the crust from burning. After baking, remove the pie from the oven and let it cool on a wire rack at room temperature. Serve with plenty of whipped cream or even ice cream!