Rustic Pumpkin Pie

Method

1. 1Roast the pumpkinHeat the oven to 400°F (200°C). Halve the pumpkin top to bottom and scoop out the seeds and strings. Roast cut-side down on a parchment-lined sheet pan 45 minutes, until the skin wrinkles and a knife slides in with no resistance.
2. 2Cool and puréeCool 15 minutes. Scoop the flesh into the Vitamix and blend on high until completely smooth, using the tamper if it stalls.
3. 3Cook down the puréeIn a wide pan over medium heat, stirring often, cook 10 to 15 minutes until reduced to 350 g and a spoon dragged through leaves a trail that holds. Weigh it. Watery purée means a soggy crust and a filling that won't set. Cool 10 minutes; freeze any extra.
4. 4Make the doughWhisk the brown rice flour, sweet rice flour, tapioca starch and xanthan, then whisk in the almond flour, coconut sugar and salt. In a separate bowl whisk the avocado oil and egg, then stir into the dry. Add ice water until it holds together when squeezed, a teaspoon more at a time if crumbly. Cover and rest 15 minutes so the flours hydrate.
5. 5Roll and line the panRoll between two sheets of parchment to a 33 cm round. Line the cake pan with a parchment sling. Peel the top sheet, flip the dough into the pan, press it into the base and let the excess drape over the sides. Patch any cracks by pressing. Chill while you make the filling.
6. 6Blend the fillingBlend the cottage cheese, eggs, maple syrup, cornstarch, spices, vanilla, salt and the reduced purée in the Vitamix on high 60 seconds until no curd texture remains.
7. 7AssemblePour the filling into the crust. Fold the overhanging dough loosely inward in pleats over the edge of the filling. Brush the dough with the milk and scatter the coconut sugar over it. Scatter the pepitas over the exposed filling.
8. 8Bake hotBake at 400°F (200°C) for 15 minutes to set the crust.
9. 9Bake lowDrop to 350°F (175°C) and bake 35 to 40 minutes, until the edges are set and only the center 5 cm still jiggles. Tent the rim with foil if it browns before the filling is done. Pull it at the jiggle: past that it cracks.
10. 10CoolCool in the pan at least 2 hours, then lift out by the parchment sling. Slice cold for clean cuts.