Instructions: Cut the pumpkin into large chunks, removing the seeds. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let the pumpkin cool slightly. Using a sharp spoon, scrape the cooked pumpkin from the skin and put it in the bowl of a food processor. Puree until smooth.

Preheat the oven to 375 degrees.

Measure out 3 cups of the pureed pumpkin, put it in a mixing bowl with the remaining ingredients, and stir thoroughly. Pour into the pie crust and bake for approximately 1 hour, until the filling is firm and the top a glossy brown. Let cool before serving. Garnish with pastry leaves.

This recipe yields one 11-inch pie.

Comments: Sugar pumpkins are small and uniform, usually only 6 to 7 inches in diameter. They are a favorite for pies because the flesh is sweet and thick, with a delicious flavor. Big Max pumpkins and French potirons (jaune gros) are fun for show, for soups, and for vegetable purees, but for pies always try to use the variety called Spookie. These plants yield large numbers of fruit and ripen earlier than the larger varieties.

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