Roasted pumpkin pie with an easy no-roll pie crust

Ingredients

1) No-Roll Pie Crust :

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 Tablespoons sugar
• 1/8 teaspoon baking powder
• 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
• 1/4 cup vegetable oil
• 1 Tablespoon cream cheese, at room temperature
• 2 Tablespoons cold milk

2) For Roasted Pumpkin Pie :

• 2 cups pumpkin puree
• 1/2-1 cup brown sugar
• 3 eggs
• 1/2 cup cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• A dash or so of apple pie spice
• A splash or so of vanilla

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Preparation

• 1) n a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
• Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.
• With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they're in well incorporated into the flour.
• Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.
  
• The mixture will be shaggy; just dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible.
• Place the prepared crust in the freezer while you preheat the oven and prepare your filling.
• Combine all filling ingredients in a large mixing bowl, and whisk until combined. Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until filling is firm, and a knife, when inserted in the middle of the pie is clean when removed.

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