Pumpkin Pie:

Here(1) is a recipe for a most excellent pastry dough, and here(2) is a recipe
for most excellent pumpkin pie filling. Except I sometimes use a little extra
pumpkin, 3/4 of a cup of honey instead of 1 cup, and 1 cup of whipping cream
instead of half whipping cream half milk (trust me). This pie is extremely
delicious.

(1)
Megan's Grandma's Pastry Dough, aka Never Fail Pastry:

1/2 lb lard (I use proper baking lard, like, made from pig fat, so long as I am
sure about the dietary preferences of the people to whom I am serving it. But vegan
vegetable shortening works fine too).
1/4 cup margarine (any kind - baking margarine, the soft kind for spreading on
toast, whatever)
3 cups flour (whole wheat, white, or spelt* - pastry flour is the best, or all
purpose is fine. I've never made it with bread flour).
1 tsp salt
1/2 cup cold water

Cream lard and margarine together. With a lot of pastry recipes, it's important to
keep have the fat cold while cutting it into the flour; with this pastry recipe, it
helps to have the fat cold (the eventual pastry holds together better), but it's
not necessary. It'll still work at room temperature, and it's much easier on your
hands that way.

Add flour and salt and mix till crumbly. Add water and mix again (it's best to use
your hands, or someone else's hands). It will have a cookie-dough like consistency.
Wrap in wax paper and put in the fridge overnight (or for at least three hours if
you're in a hurry). This makes enough for the top and bottom of a pie, or for two
pie bottoms if you're making, like, pumpkin pie. Or for the bottom of a pie and a
bunch of tarts that use up the leftover pie filling.

When you take it out of the fridge, be sure to give it a little time to warm up a
bit before attempting to roll it, and it will roll beautifully and effortlessly. If
you are impatient like I am, you will end up CURSING IT. You can totally leave it
in the fridge for, like, a week or whatever, until you get around to actually
making the pie. I've also left it in the freezer for a good month before getting
around to rolling it, and it was fine.

Can also be used to make tarts (I just put the pastry into muffin tins to make
shells) and savoury pies (chicken pot pie: awesome). The pastry is really
flavourful and has a nice texture, but it's not in itself savoury or sweet, so can
be adapted to any pastry circumstance.

* - when I've used spelt flour, the crust was a success and rolled fine, but was a
good deal heavier. Which is to be expected.

(2)
Ingredients:
1 medium sugar pumpkin (~1500g)
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
235 ml honey, warmed slightly/1 cup
120 ml milk/1/2 cup
120 ml heavy whipping cream/1/2 cup

Directions

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut
side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325
degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool
until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in
small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in
eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 205 degrees C for 50 to 55 minutes, or until a knife inserted 1 inch
from edge of pie comes out clean. Cool on a wire rack.