Pumpkin pie to die for!

As soon as the air turns crisp, cooks in the family start planning their Thanksgiving and other fall entertaining menus. Over the next few weeks, I'll use this spot to offer recipes that don't fit into the Food pages.

If your family expects pumpkin pie, here's the one you're looking for. It comes from celebrated chef Lydia Shire, owner of Locke-Ober and Scampo in Boston, and Blue Sky in York Beach, Maine, who makes it with lots of spices and light cream. The custard is smooth as silk and surprisingly easy to put together. Make your own crust or use a commercial shell.

Pumpkin pie
Makes one 9-inch pie

1 deep 9-inch pie shell
1 can (15 ounces) solid pack pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 cup light cream
3 eggs, lightly beaten

1. Set the oven at 375 degrees.
2. Prick the dough well all over, line it with a piece of foil, pressing it down firmly onto the crust, then fill it with dried beans. Bake the shell for 15 minutes. Lift out the foil and beans and continue baking for 5 minutes.
3. In a large bowl, whisk together the pumpkin, cinnamon, ginger, allspice, cloves, nutmeg, and salt. Stir in the granulated and brown sugars, then the cream.
4. Add the eggs. When the mixture is smooth, pour it into the partially baked shell.
5. Bake the pie for 40 minutes or until the filling is set around the edges and jiggles slightly in the middle.
6. Set on a wire rack to cool completely. Serve with softly whipped cream. Lydia Shire