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1
For the pumpkin: Preheat the oven to 375 degrees F.
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2
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
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3
Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil.
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4
Rub canola oil all over the skin and bake until fork-tender, about 1 hour.
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5
Let cool.
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6
For the easy pie crust: While the pumpkin is cooking, make the crust.
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7
In a large bowl, combine the flour and salt.
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8
Add in the butter and work into the dough with a fork until the mixture is crumbly.
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9
Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened.
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10
Divide the dough in half, shape each half into a ball and flatten slightly.
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11
Wrap one ball in plastic wrap and refrigerate for another use.
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12
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round.
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13
Transfer to a 9-inch-diameter glass pie dish.
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14
Fold the overhangs under and crimp decoratively.
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15
Pierce the dough all over with a fork.
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16
Chill in the refrigerator for 15 minutes.
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17
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes.
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18
Remove the foil and beans.
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19
Reduce the oven temperature to 350 degrees F.
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20
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups).
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21
Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
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22
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
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23
Transfer the pie to a rack and cool for 30 minutes.
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24
Serve at room temperature or chilled.
