The best Pumpkin Pie: Okay—here I lose half of you—buy the pre-rolled pie crusts in your local refrigerator section. No, they aren’t quite as good as perfect homemade pie crust, but they are foolproof and you have plenty to be getting on with. They are also a sight better than not very good homemade crust—so get over yourself. You will need two (that’s one package) for this pie 1 can of cooked pumpkin—NOT pie filling. Vacuum packed pumpkin. If you want to you can cook a fresh pumpkin and then sieve it to get rid of the fibers. I do not want, it isn’t better and it takes a lot longer. 1/2 a stick of butter 1/2 of a cinnamon stick 4 cloves About 1/4 of a nutmegThese must be whole. You need a spice grinder—or a pestle or mortar for this. I am sorry, but perfection has its costs. Grind them together. 4 eggs 1 cup white sugar 1/2 cup light brown sugar 1/2 cup half and half In a large skillet melt butter and dump in pumpkin—you will cook over medium heat until it smells a bit roasty and has become darker in color—this will add a richness to this pie that you will not believe. Set the pan aside to cool. In a large bowl, mix 4 eggs, 1 cup white sugar and 1/2 cup light brown sugar, half and half and the spices. When the pumpkin is cool enough that it won’t cook the eggs, add it to the bowl and mix thoroughly. Put your pie crust into a metal pie plate. Using a leaf cookie cutter—or any shape you want really, cut shapes out of the remaining circle of pie crust. Pour your filling into the pie crust. Using a bit of water apply the leaf shapes around the edge of your pie—this gives your beautiful edge. On a baking sheet—this is IMPORTANT—if your pie overflows without one, you will have to stop and scrub out your oven. Ain’t nobody got time for that, bake at a 325 degrees for about forty minutes. You should have the merest hint of a wobble when you pull it out. Allow to come to room temperature.