Just want to share my "current" fav. pumpkin pie recipe since the holiday is hear and everone is talking about "pumpkin"...

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Pumpkin Pie
from "The Cooking of the USA" by Patricia Lousada

serve 8
for the pastry:
175g/6 oz flour
1/2 t. salt
1 T. sugar
1 t. baking powder
75g/3 oz. unsalted butter, very cold
1 egg yolk
3-4 T. double cream

for the filling:
450g/ 1 lb. pumpkin pulp (using about 900g/2 lb. pumpkin)
2 large eggs (or 3 small eggs)
75g/ 3 oz. soft brown sugar
4 T. golden syrup
250 ml/ 8 fl. oz. whipping or double cream
1 1/2 t. ground cinnamon
1 t. ground ginger
1/4 t. ground cloves
1/2 t. salt

To make the pastry, sift the flour, salt, and baking powder into a mixing bowl. Cut the butter into small pieces and rub into the mixture with the tips of your fingers until the mixture acquires the texture of oatmeal. Blend the egg yolk and cream together and, using a fork, stir into the flour mixture. Turn the dough out on to a lightly floured surface and knead for 10 seconds with the heel of your hand to blend. Wrap the dough in cling-film and refrigerate for at least 30 minutes.
Roll out the dough when ready and line a 24-25cm/ 9 1/2-10 inch pie plate. Prick the base with a fork and fill the center with a piece of crumpled greaseproof paper weighed down with dried beans or rice. Refrigerate for 15 minutes before baking blind in an oven preheated to 200C/400F/ Gas Mark 6 for 15 minutes. Remove the paper and beans for the last 5 minutes of the cooking time. Place on a rack to cool. Reduce the oven temperature to 190C/375F/ Gas mark 5.
To make the pumpkin pulp, scrape out the seeds and stringy center from the piece of the pumpkin and bake in an oven preheated to 180C/350F/Gas Mark 4 for about 45 minutes, until the pumpkin is tender when pierced with a fork. Scrape the pulp from the skin and reserve. Alternatively, you can cut the peeled pumpkin flesh into pieces and cook them in a small amount of water until tender, then mash.
Combine all the filling ingredients and mix together until just blended. Pour into the pie case and return to the oven for 40 minutes, or until the filling has set. If you place the pie plate on a hot baking sheet in the oven while it cooks it helps keep the bottom pastry crisp. Serve at room temperature, with cream if desired.