Instructions: Line buttered pie plate with half of the pie crust dough. Chill top crust.

Preheat oven to 425 F. With a large knife, cut the pumpkin into quarters. Remove the seeds. With a paring knife, scrape away the outer skin and cut the flesh into crosswise slices resembling apple slices. Put the brown sugar and spices in the bottom of the pie pan. Fill the crust with the thin slices of green pumpkin.

Pour the vinegar over them, and put a small piece of butter on top. Then lay the remaining crust over all. Crimp the edges of the pie and vent the top. Bake at 425F for 15 minutes, then reduce heat to 350F and bake 35 to 40 minutes longer, or until nicely browned.

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