The Bakeshop's Sugar Pumpkin Pie
Notes: Carolyn Weil of the Bakeshop in Berkeley makes her pumpkin pies from scratch, using Sugar Pie pumpkin. It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep. Most purchased pie crusts in pans are too shallow.