Prep the pumpkin by cutting it in half, discarding the stems and removing the seeds. Brush the flesh of the pumpkin with a little canola oil and bake the halves in 375F heat until tender.

In the mean time, you can start making the pie crust. Mix the flour with the ¼ teaspoon of salt in a bowl. Add some butter and shortening. Use a pastry blender to combine thoroughly until it forms crumbly dough. Moisten the dough with a few spoons of water. Shape the mixture into a ball shaped figure.

Once the dough is divided, keep one and refrigerate the other for future use. On a clean, floured surface, roll out the pie dough and then use it to line the bottom of your pie dish. Neatly fold in any extra dough that hangs over the top. Poke the dough with a fork and transfer to the fridge to chill for 15 minutes.

Once chilled, remove the dough from the fridge. Set the oven to 350F. Grab some aluminum foil and use it to line the pie dough. Place pie weights into the pie dish and bake the dough for 10-12 minutes or until it is set. Remove from oven.

By now, the pumpkin should be cooked and soft. Use a spoon to scoop out the flesh, adding it to a blender or food processor. Puree the pumpkin until smooth.

Add the cream, oil, cornstarch, molasses, eggs, condensed milk, cinnamon and salt to pureed pumpkin. Blend until smooth.

Remove the foil from the baked pie crust and pour in the pumpkin mixture. Bake your pie in 350F heat until the filling sets. This usually takes about 45 minutes. Remove from oven, set aside to cool and serve.