Directions

• Prepare the Fresh Pumpkin
• Cut a 1.5 lb sugar pumpkin in half and scoop out seeds and stringy pulp. Cut flesh into chunks with skin on.
  Place in a saucepan with 1 inch of water, bring to a boil, then simmer over low heat for 30 minutes until tender.
  Drain, cool, peel off the skin, and mash until smooth. Measure out 2 cups for the filling.
• Make the Flaky Crust
• Mix flour and salt in a bowl. Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
  Add cold water 1 tablespoon at a time until dough holds together. Shape into a disk and roll out on a floured surface to 1/8-inch thickness.
  Ease dough into a 9-inch pie pan, trim excess, and flute the edges nicely. Preheat oven to 400°F (200°C).
• Mix Filling & Bake
• In a large mixing bowl, beat 2 cups pumpkin puree, 1 ¼ cups almond milk, 3/2 cup brown sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth and unified.
  Pour filling into prepared unbaked pie shell.
  Bake in preheated oven at 400°F (200°C) for 45 to 55 minutes, or until a knife inserted 1 inch from the edge comes out clean. (Cover crust edges with foil if browning too quickly).
  Remove from oven and cool completely at room temperature for at least 2 hours before chilling and serving.