Punch of Pumpkin Pie

Preheat the oven to 400°F/204°C

Roll the pastry dough out if needed, loosely drape over a 9-inch deep-dish pie pan allowing the crust to nestle down into the dish. The excess dough is trimmed and then flute the edges by pinching with your fingers.

Bake at 400°F/204°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.

Increase the oven temperature to 425°/218°C

Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.

Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.

Remove from the heat and allow to cool for 10 minutes, then add the sweetened condensed milk and slightly beaten eggs and mix to combine.

Heat a heavy-bottomed pot over medium-high heat. Heat the pumpkin pie spice and ground cinnamon for 30 seconds to 1 minute, until toasted and aromatic.

Add 15 ounces of Roasted Pumpkin Puree and sea salt until thoroughly combined with the spices and heated through.

Now add the dark brown sugar, all-purpose flour, pure vanilla extract, baking powder, and ¼ teaspoon of sea salt. Stir until combined and sugar has melted, remove from the heat and allow to cool for 10 minutes. Then stir in the 2 lightly beaten eggs and mix till combined.

Pour the Dark Pumpkin Pie Filling into the blind-baked pie shell.

Now pour the light filling into the dark, use the tip of a knife to create a swirl pattern. Brush the edges of the pie shell with the beaten egg.

Bake the pie for 15 minutes at 425°/218°C then REDUCE the temperature to 350°F/175°C and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean.

Remove from the oven, cool. Garnish as desired and serve.