For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Purée. This variety of pumpkin, also known as 'New England Pie' and 'Sugar Pie,' weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

1. Preheat oven to 425°. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin purée, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

2. Between two pieces of plastic wrap, roll pâte brisée into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

4. Bake for 10 minutes. Reduce heat to 350°, and continue baking for 30 minutes more. Cool on a wire rack.

My notes: To add some festive Halloween fun, add a pumpkin face! See Jacko Lantern Mini Tarts (under MISC) .

© Martha Stewart.com
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