MAKES A 9" PIE

SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version.

FOR THE FILLING:
1 1 3⁄4-lb. fresh pie pumpkin
2⁄3 cup sugar
1 tsp. ground cinnamon
1⁄4 tsp. ground ginger
Pinch ground cloves
1 1⁄2 cups evaporated milk
2 eggs, lightly beaten
1⁄2 tsp. salt

FOR THE PASTRY:
1 1⁄2 cups flour
1⁄4 tsp. salt
1⁄2 cup shortening, chilled

1. Cut pumpkin into large pieces, discarding seeds and pith. Fill a large pot, fitted with a steaming rack, with about 2 quarts water, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool and scrape pulp from skin into a food processor and purée until smooth. Stir in sugar, cinnamon, ginger, cloves, milk, eggs, and salt.

2. For crust, combine flour and salt in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add 3–4 tbsp. water, 1 tbsp. at a time; mix until dough holds together. Form into a ball; wrap in plastic. Refrigerate for 1 hour.

3. Preheat oven to 425°. Roll dough into a 12" round on a floured surface, then ease into a 9" pie pan. Trim edges, allowing a 1⁄2" overhang, then fold and crimp. Fill and bake for 15 minutes, then reduce heat to 350° and continue baking until filling is set, 30–40 minutes. Cool before serving.

Variation—Substitute 1 1⁄2 cups canned pumpkin for fresh in step 1, above, but increase cinnamon to 1 1⁄2 tsp., ginger to 1⁄2 tsp., and cloves to 1⁄4 tsp.