Pumpkin pie

Flour the surface, the chilled disc of pie dough and the rolling pin. Roll to a 13 to 14 inch circle, moving the dough as you roll; if it cracks, let it rest a few minutes.

Transfer to a nine inch pie dish, easing the dough in from the edge rather than pressing, so it does not shrink. Fold the edge in and crimp with the thumbs and index finger.

Freeze the crust to chill while mixing the filling (20 minutes here). It can be made up to two days ahead in the fridge or two months in the freezer, wrapped.

Optional par-bake: preheat the oven to 425F. Line the crust with parchment, support the sides with tripled heavy-duty foil, fill with pie weights or dried beans, and bake ('for 25 for 15 minutes', as transcribed). Remove the weights, foil and paper.

Set the oven to 400F. In a large bowl crumble in the light brown sugar, add cinnamon, ginger, cloves, nutmeg and salt, and whisk to break up lumps.

Add the pumpkin puree, evaporated milk and three eggs (cracked into a small bowl first to check for shell).

Whisk gently until smooth and lump-free; do not use a food processor or blender, which adds bubbles that expand in the oven and leave the custard cracked and dry.

Lightly egg wash the crust edge, then pour in the filling. Place the pie on a rimmed baking sheet.

Bake at 400F for 15 minutes.

Reduce to 350F and bake about 40 minutes more, until the edge is set and the center jiggles slightly; tent the crust if it is browning.

Cool completely before cutting. Serve with a dollop of whipped cream and a sprinkle of cinnamon.