Instructions: Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees.

Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving.

Makes one 9-inch pie.

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