Pumpkin Pie

1 pound ready-made shortcrust pastry

3 eggs

1 pound canned solid-pack pumpkin or 2 cups cooked puréed pumpkin

1 cup plus 3 tablespoons sugar

½ cup maple syrup

¼ teaspoon salt

teaspoon freshly grated nutmeg

teaspoon ground cloves

teaspoon ground ginger

½-1 teaspoon ground cinnamon

1¿ cups evaporated milk

Whipped cream or ice cream, to serve

Equipment

2 pie dishes or removable-bottom tart pans, 8-inch diameter greased

A leaf-shaped cookie cutter (optional)

Heat oven to 375 degrees.

Put the pastry on a floured surface and roll to about -inch thick. Use to line the dishes or pans, crimping the edges decoratively. If you have enough pastry and a leaf-shaped cookie cutter, you can cut out some leaves and use them to decorate the edges of the pies. Line with waxed paper and dried beans or rice. Bake 12 to 15 minutes, then remove the beans and paper and bake for a further 5 minutes.

Reduce oven to 350 degrees.

Put the eggs, pumpkin, sugar, syrup, salt, nutmeg, cloves, ginger, cinnamon and milk in a bowl and beat with an electric beater at high speed for 5 minutes. Pour into the pie shells, then cook in the middle of the oven for 45 minutes. Cool, then serve with cream or ice cream.

Makes 2 pies; serves 16.

Cook's note: Store in the refrigerator if making the day before, then reheat -- it should not be served cold.

Nutrition values per serving: 260 calories, 10 g fat (4.5 g saturated), 39 g carbohydrates, 0 fiber, 4 g protein, 55 mg cholesterol, 180 mg sodium.

"Pumpkin Butternut & Squash" by Elsa Peterson-Shepelern (2007 Ryland Peters Small, $12.95)