A Spooktacular Treat

The pumpkin pie has always been synonymous with the holidays. During this time, you can find “pumpkin spiced” everything, from lattes to donuts. This classic pie uses sugar pumpkins, which are abundant in the fall in Canada. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.

INGREDIENTS 

• 1 sugar pumpkin (about 1.2 kg)
• Half Easy Roll Pie Pastry
• 2 eggs
• 1/2 cup whipping cream (35%)
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 3/4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla
• 1/4 tablespoon each ground cloves and nutmeg
• Pinch salt
Garnish:
• 2/3 cups whipping cream (35%)
• 2 teaspoons granulated sugar

• Halve and seed pumpkin; prick skin all over with fork. Roast, cut side down, on foil-lined baking sheet in 350 F (180 C) oven until flesh is tender, about 1 hour. Let cool. Scoop flesh into food processor; puree until smooth to make 2 cups. Drain in cheesecloth-lined strainer for 30 minutes; discard liquid.
• Meanwhile, on lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge.
• Line pie shell with parchment paper; fill with pie weights or dried beans. Bake on bottom rack in 375 F (190 C) oven until rim is light golden, about 30 minutes.
• Remove weights and paper; bake until golden, about 10 minutes. In bowl, whisk pumpkin puree, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Scrape into crust; smooth top.
• Bake in 350 F (180 C) oven until filling is set, 30 to 45 minutes. Let cool in pan on rack. Refrigerate until chilled, about 1 hour. Cover and refrigerate for up to 12 hours.
• Garnish: Whip cream with sugar.