Filling
1 small baking pumpkin 1 (14 oz) can sweetened condensed milk
2 eggs
1 1/2 teaspoons Penzey's pie spice
Pinch salt
1/2 teaspoon vanilla
Crust
6 1/2 ounces (1 1/4 cup) unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1/4 cup (48 grams) vegetable shortening
3 tablespoons cold water
Heat the oven to 425 with the rack in the bottom position.
Prepare the pumpkin:
Cut the pumpkin in half and scrape out the seeds. Place cut side down in a glass baking dish. Add 1/4 cup water to the dish and cover tightly with plastic wrap. Microwave 15 to 20 minutes until very soft. Let cool.
Make the crust:
While the pumpkin cools, place flour, sugar, and salt in a food processor and pulse to combine. Cut the butter into tablespoons and add it and the shortening to the flour. Pulse 8 to 10 times to evenly distribute the butter. Turn the processor on and pour the water through the feed tube. As soon as a ball of dough forms, turn the processor off. Turn out the dough onto a floured counter and roll to a 12 inch circle. Roll the dough lightly around the rolling pin and unroll over a 9 inch pie pan. Gently lift and ease the edges of the dough down into the pan. Roll and crimp the edges. Set aside.
Make the filling:
Scrape the flesh of the cooled pumpkin from the skin into a blender and puree until smooth.
Weigh out 15 ounces of the pumpkin into a large mixing bowl. You can freeze any extra in a gallon zip bag.
To the 15 ounces of pumpkin, add the sweetened condensed milk, eggs, pie spice, salt, and vanilla. Whisk until smooth. Pour into the dough-lined pie pan. Place pie on a baking sheet to catch any spill-over and place on the bottom rack in the oven.
Bake for 15 minutes at 425, then reduce the oven temperature to 350 and continue to bake 35 to 45 minutes, until the internal temperature reaches 175 degrees.
Remove pie to a wire rack and let cool at least 3 hours.
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