Shaker Pumpkin Pie

Makes one 9-inch pie (8 servings).. Heat oven to 350 degrees F. Heat milk in small heavy saucepan over medium heat until small bubbles form around edges of pan, remove from heat. Beat eggs lightly in large bowl until frothy. Add scalded milk in thin steady stream, stirring constantly, stir in remaining ingredients except for cream. Whisk until thoroughly blended. Pour filling into prepared crust, bake until center is firm and small knife inserted in center of pie is withdrawn clean, about 45 minutes. Cool completely on wire rack. At serving time, beat cream in chilled small mixer bowl with chilled beaters until soft peaks form. Transfer to serving bowl and serve with pie. For fresh pumpkin puree, split a medium pumpkin crosswise, remove and discard seeds and fibers. Place pumpkin, cut side down, on lightly greased baking sheet, bake in 325 degrees F oven until tender when pierced with knife, about 1 hour. Scrape pulp away from skin, discard skin. Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth. Force puree through coarse sieve. Measure 1 1/4 cups puree for recipe, reserve remainder for other purpose. Pumpkin puree can be frozen, tightly covered, up to 6 months. If using canned pumpkin, use solid-pack unsweetened. FLAKY PIE CRUST 1 cup all-purpose flour 1/2 tsp salt 1/3 cup plus 2 Tbsps solid vegetable shortening, cold 2 Tbsps ice water Combine flour and salt in medium bowl, cut in shortening until mixture is size of small peas. Sprinkle water, 1 Tbsp at a time, over flour mixture, tossing lightly with a fork until mixture cleans sides of bowl. Pat dough into ball, refrigerate, wrapped in plastic, 1 hour. Roll out pastry on lightly floured surface into circle 1/8-inch thick. Carefully fold in quarters, ease and unfold into 9-inch pie pan. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively with fingertips.