Small, immature pumpkins provide the most flavor. Pumpkins smaller in size are more tender and less stringy than the larger variety. Select pumpkins anywhere between five to eight pounds.

Fresh Pumpkin Pie

The Pumpkin Puree:
1 (5 to 8-pound) pumpkin

Cut off the top of the pumpkin and scrape out all the seeds and membrane (a large metal serving spoon works well).
Carefully cut it into sections with a paring knife.
Cut the skin off the flesh. Steam the flesh until tender.
Puree in a food processor or blender until smooth.

Do NOT boil pumpkin - it will soak up the water and make a watery pie.

The Pumpkin Pie:
1 9-inch unbaked pie crust (see recipe)
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups heavy cream
Sweetened whipped cream as an accompaniment

Preheat oven to 425°F (220°C). Prepare pastry; set aside.
Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkin puree. Add eggs and heavy cream to the pumpkin mixture; mix well.
Pour filling into unbaked pie crust (see hint). Bake pie in the middle of oven for 15 minutes; reduce oven temperature to 350°F (175°C) and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely. Keep refrigerated.
Serve with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

Tip: To help prevent the pie crust from becoming soggy in a custard-style pie, carefully break one of the recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and then pour the egg out into your mixing bowl for the filling.