Ingredients:
Crust
2 c. flour
1 c. butter, unsalted
6-8 T. very cold water

Pie
1 1/2 c. pumpkin, fresh
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. cloves
3 eggs, slightly beaten
1 6 oz. can of evaporated milk

Make the crust with a pastry cutter, by cutting the butter into the flour until you have a pea-sized mixture. Add salt and water and chill until firm. With a rolling pin, roll the dough into 2-3 pie crusts, depending on size of pans.

If using fresh pumpkin, cut it into sections and microwave in a covered dish, meat-side down with a little water. When the pumpkin pieces are fork-tender, about 20 min. later, take them out and scoop out pumpkin meat. Puree in blender or food processor. Cool and mix with other pie ingredients.

Pour pie into prepared crust and bake for approx. 50 min. at 350 degrees. If you want to freeze pies for later use, freeze before baking.

If you want whipped topping, combine heavy whipping cream, 1 t. vanilla and confectioner's sugar with an electric mixer until fluffy. Frost when cool and right before serving.