I'll post the recipe i just sent to publish on the school newspaper for the study abroad students at my university, who don't have enough vacation to go back to the states for thanksgiving and tend to get homesick. sorry the formatting came out weird in the translation - NOte there is more flour in proportion tofat in this recipe, to adjust for italian weak flour and strong butter - but it is easier like this if you're not used to making crusts
Crust (recipe for bottom crust only):
1 1/2 cups flour
1 tsp salt
1 tbsp sugar
125 gm butter: cold, and cut into small pieces or frozen then grated
2 tbsp lard (you can replace with butter, but it’s a whole different crust with lard, soft and flakey)
2 – 3 tbsp cold water
Preheat oven to 200 C (400F)
Mix dry ingredients, add fats and either rub with finger tips or put in the mixer and mix on low speed, watching carefully not to overdo it, until the mixture looks like flakey like oatmeal.
Add water, and toss with hands. Try to make a ball. If it holds together and if you sort of twist it, it doesn’t crumble, go to next step, if not, break it all up, wet your hands and sprinkle over the whole thing, stir up and toss and try again to make a ball- repeat till it sticks together. Don’t work it or knead it, just toss and press.
Roll between parchment paper or waxed paper: press flat with hands, then roll from center to 1 inch from edge, turn 1/8 and roll from center to near edge again, and continue till the size of the pan with some overhang. Transfer to pie pan using one sheet of the parchment paper, and pinch to make deep fluted edge. Prick. Put a sheet of parchment paper inside and fill with weights like beans or rice or crumple a sheet of foil and press it against the edges to hold it up (I always "spill the beans" so i prefer this method). Bake blind for about 20 min and remove.
Take a pumpkin or squash – enough to make about 1½ cups. The absolute best is that squat round type that is dark green with bumps all over, that has a brilliant yellow-greeny-orangey color inside. (The kind for ravioli). Otherwise butternut is good. Cut in chunks and DON’T PEEL (easier by far to scoop it out of the skin when cooked). Steam or wrap in foil and bake (much quicker to steam it)
When soft, cool a little and scrape out of the skin with a spoon. Measure it.
1½ cups pumpkin pulp
1 tbsp flour
1/3 cup white sugar
2 tbsp dark brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves (and whatever you like – ginger, allspice, etc – just don’t go much over 2 to 2½ tsp in all)
1 2/3 cup milk
½ tsp salt
2 eggs lightly beaten
Mix together till blended.
Preheat oven to 210C (425F)
Fill half-baked pie shell. Bake 20 min, then reduce heat to 375F and bake another 40 to 45 min.
It should have jelled in center and if you shake it, it should move but not like liquid – or put a thin knife in and it should come out fairly clean.
Cool on rack
I like it warm with whipped cream with a little vanilla and sugar beaten in.