Roasted pumpkin pie

Peter McCarthy, chef and co-owner of EVOO in Cambridge’s Kendall Square, likes gently spiced pumpkin pie: “You can taste the pumpkin.”

For the crust 1 1/2 cups flour, and more for rolling

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 tablespoons (or more) cold water

In a food processor, combine the flour, sugar, and salt. Add the butter and pulse about 10 times or until the mixture looks crumbly. Add the water and pulse just until small, moist clumps form, adding a little more water, as needed. Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate for 1 hour.

Set the oven to 400 degrees. On a floured surface, roll out the dough into a 12-inch round. Transfer it to 9-inch pie dish, keeping the edge of the crust higher than the rim of the dish. Crimp the edge and chill uncovered for 15 minutes.

Gently press a sheet of foil, shiny side down, onto the crust. Bake for 10 minutes. Remove the foil, and if the crust has puffed, gently prick it 2 or 3 times with a fork, then press down gently. Return the crust, uncovered, to the oven and bake until it looks dry and pale golden, 4 to 5 minutes more.

For the filling 1 3-pound baking pumpkin or 2 cups pumpkin puree

2 tablespoons unsalted butter, cut into small pieces

1 cup sugar

1/4 cup bourbon

1 tablespoon molasses

3 eggs and 1 egg yolk, lightly beaten

2/3 cup milk

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 teaspoons vanilla extract

Set the oven at 350 degrees. Halve the pumpkin and scoop out the seeds and fibers. Place the pumpkin, cut sides down, on a baking sheet. Bake the pumpkin until tender when pricked with a fork, about 40 minutes. While still hot, scoop the pumpkin flesh into a food processor and puree until smooth.

Transfer 2 cups of pumpkin puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, and vanilla until smooth.

Carefully pour the pumpkin mixture into the partially baked crust. Take care not to pour it too high or it will flow over the edge of the crust. (You might have some custard remaining; pour it into a ramekin and bake until set, 25 to 30 minutes, or discard.) Bake the pie until the center is just set, 45 to 50 minutes. Cool the pie on a rack. Serve at room temperature or chilled.

Lisa Zwirn is a regular contributor to the Globe Magazine’s food issues. Send comments to magazine@globe.com.