Pilgrim Pumpkin Pie

For those who prefer a spicy pie, add 1⁄8 teaspoon ground white pepper, or serve with softly whipped cream flavored with ground ginger, if you like.

Pastry Dough for 1-Crust Pie

1 can (15 ounces) solid-pack pumpkin (not pumpkinpie mix) or 2 cups mashed cooked pumpkin

1 can (12 ounces) evaporated milk

3⁄4 cup packed brown sugar

2 large eggs

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon salt

1⁄4 teaspoon ground nutmeg

• Prepare pastry dough as directed through chilling.
• Preheat oven to 425°F. Use dough to line 9-inch pie plate; make high stand-up edge. Refrigerate or freeze until firm, 10 to 15 minutes.
• Line pie shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Turn oven control to 375°F.
• In large bowl, with wire whisk, mix pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, salt, and nutmeg until well combined. Place piecrustlined pie plate on oven rack; carefully pour in pumpkin filling. Bake until knife inserted 1 inch from edge comes out clean, about 50 minutes. Cool on wire rack at least 1 hour or up to 6 hours.

Makes 10 servings.

Prep: 25 minutes plus chilling

Bake: 1 hour 10 minutes