INGREDIENTS

Cookie Dough Pie Crust:
1¼ cups unbleached all-purpose flour, plus more for shaping and rolling
3 tbsp organic sugar
⅛ tsp fine sea salt
½ cup cold unsalted butter, cut into ½" cubes
2 large egg yolks
2 tbsp ice water

Pumpkin Filling:
1 sweet or cheese pumpkin or butternut squash
1 (14 oz) can non-GMO condensed milk
2 large eggs, beaten
1½ tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground allspice
1 tsp vanilla extract
½ tsp ground ginger

INSTRUCTIONS

Position a rack in the bottom third of the oven and preheat the oven to 400°F. Place a large rimmed baking sheet on the rack to heat.

Mix the flour, sugar and salt together in a medium bowl. Add the butter and mix to coat with the flour. Using your fingertips, quickly rub the butter into the flour mixture until it resembles coarse meal.

Stir the yolks and ice water together in a small bowl. Using a fork, add and stir in enough of the yolk mixture until the dough clumps together. Turn the dough out onto a lightly floured work surface and knead a few times until smooth. Shape the dough into a thick disk and wrap in plastic wrap. Refrigerate until chilled but not hard, 1 to 2 hours.

On a lightly floured work surface, roll out the dough into a 12-13" round about ⅛" thick. Transfer the dough to a 9" pie pan. If the dough breaks, just patch it together. Fold the dough itself under so the edge of the fold is flush with the edge of the pan. Flute the dough. Refrigerate the dough-lined pan to chill for 20 to 30 minutes.

Cut the pumpkin into quarters and scrape out the seeds. Using a sturdy vegetable peeler, peel the pumpkin, and cut the flesh into 1½" chunks. Place in a large saucepan and add enough cold water to barely cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Simmer until the pumpkin is tender, 15 to 20 minutes. Drain well in a wire sieve, pressing firmly to extract excess moisture. Once cooled, transfer to a blender and puree until smooth (2 pounds of pumpkin should yield about 2 cups of puree).

Whisk the cooled pumpkin, condensed milk, eggs, cinnamon, cardamom, allspice, vanilla, and ginger together. Pour the filling into the dough-lined pan and place on the hot baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F. Continue baking until a knife inserted into the center of the filling comes out clean, about 35 minutes. Transfer to a wire cooling rack and let cool. Cut into wedges and serve.