To roast the pumpkin: Preheat the oven to 375°F. Line a half sheet pan with parchment paper. Cut the pumpkin through the stem end and scoop out the seeds and fibers. If you like, save the seeds and roast them for another use. Place the pumpkin halves, cut side down, on the prepared pan and roast for 40 to 45 minutes, until knife tender. Remove the pumpkin from the oven and reduce the oven temperature to 350°F. 

To prepare the pie shell: Lightly spray a 9-inch pie plate with nonstick cooking spray. Remove the dough from the refrigerator. On a lightly floured work surface, roll out the dough into a round about 13 inches in diameter and 1/8 inch thick. Carefully transfer the dough round to the prepared pie plate, pressing it gently into the bottom and sides. Trim off the excess dough, leaving 3/4-inch overhang. Roll the overhang under itself and then crimp or flute the pastry edge. Dock the dough using a fork. Place the pie shell in the freezer for 20 minutes. 

To partially bake the pie shell: Line the pie shell with parchment paper and fill with pie weights or dried beans (about 21/2 cups). Bake for 20 minutes. Remove the pie weights and parchment and continue to bake for about 15 minutes longer, until golden brown. Let cool on a wire rack for 15 minutes. 

To make the pumpkin filling: While the pie shell bakes, peel off the skin from the pumpkin halves and discard. Cut the pumpkin into chunks, transfer to a blender, and process on medium speed for 1 minute, or until a smooth puree forms. Measure 2 cups of the puree and place in a medium bowl. The leftover puree, which can be used for another pie, will keep in an airtight container in the freezer for up to 2 months. Add the granulated and brown sugars, the cinnamon, nutmeg, ginger, cloves, and salt to the pumpkin in the bowl and stir to mix well. Whisk in the eggs, one at a time, mixing after each addition until incorporated. Stir in the evaporated milk and molasses. 

To bake the pie: When the pie shell has cooled for 15 minutes, pour the filling into the shell. Brush the edges with the egg wash and sprinkle with the raw sugar. Bake for 30 to 35 minutes. To test for doneness, tap the side of the pie plate to see if the pie holds a firm structure. If it needs more time, bake for 5 minutes longer. Let cool on a wire rack for 2 hours before serving. 

To make the cinnamon whipped cream: In a stand mixer fitted with the whip attachment, or in a bowl with a handheld mixer, combine all of the ingredients and beat on medium-high speed until soft peaks form. Cover and refrigerate until ready to serve. 

To serve: Cut the pie into wedges. Top each slice with a dollop of whipped cream and garnish with the pecans. 

SERVES 8 

For the pumpkin filling: 

• 1 (2 1⁄2-lb) pumpkin (such as Cinderella) 
• 1⁄2 cup granulated sugar 
• 1⁄4 cup firmly packed light brown sugar 
• 1 teaspoon ground cinnamon 
• 1⁄2 teaspoon ground nutmeg 
• 1⁄4 teaspoon ground ginger 
• 1⁄4 teaspoon ground cloves 
• 1⁄4 teaspoon kosher salt 
• 3 large eggs 
• 1 cup evaporated milk 
• 2 tablespoons dark unsulphured molasses 
• Flaky Pie Dough (recipe below) 
• 1 large egg beaten with 1 tablespoon water, for egg wash 
• Organic raw sugar, for sprinkling 

For the cinnamon whipped cream: 

• 11⁄2 cups cold heavy cream 
• 2 tablespoons granulated sugar 
• 1⁄4 teaspoon ground cinnamon 
• Spiced Pecans, for serving (recipe below) 

To roast the pumpkin: Preheat the oven to 375°F. Line a half sheet pan with parchment paper. Cut the pumpkin through the stem end and scoop out the seeds and fibers. If you like, save the seeds and roast them for another use. Place the pumpkin halves, cut side down, on the prepared pan and roast for 40 to 45 minutes, until knife tender. Remove the pumpkin from the oven and reduce the oven temperature to 350°F. 

To prepare the pie shell: Lightly spray a 9-inch pie plate with nonstick cooking spray. Remove the dough from the refrigerator. On a lightly floured work surface, roll out the dough into a round about 13 inches in diameter and 1/8 inch thick. Carefully transfer the dough round to the prepared pie plate, pressing it gently into the bottom and sides. Trim off the excess dough, leaving 3/4-inch overhang. Roll the overhang under itself and then crimp or flute the pastry edge. Dock the dough using a fork. Place the pie shell in the freezer for 20 minutes.

To partially bake the pie shell: Line the pie shell with parchment paper and fill with pie weights or dried beans (about 21/2 cups). Bake for 20 minutes. Remove the pie weights and parchment and continue to bake for about 15 minutes longer, until golden brown. Let cool on a wire rack for 15 minutes. 

To make the pumpkin filling: While the pie shell bakes, peel off the skin from the pumpkin halves and discard. Cut the pumpkin into chunks, transfer to a blender, and process on medium speed for 1 minute, or until a smooth puree forms. Measure 2 cups of the puree and place in a medium bowl. The leftover puree, which can be used for another pie, will keep in an airtight container in the freezer for up to 2 months. Add the granulated and brown sugars, the cinnamon, nutmeg, ginger, cloves, and salt to the pumpkin in the bowl and stir to mix well. Whisk in the eggs, one at a time, mixing after each addition until incorporated. Stir in the evaporated milk and molasses. 

To bake the pie: When the pie shell has cooled for 15 minutes, pour the filling into the shell. Brush the edges with the egg wash and sprinkle with the raw sugar. Bake for 30 to 35 minutes. To test for doneness, tap the side of the pie plate to see if the pie holds a firm structure. If it needs more time, bake for 5 minutes longer. Let cool on a wire rack for 2 hours before serving. 

To make the cinnamon whipped cream: In a stand mixer fitted with the whip attachment, or in a bowl with a handheld mixer, combine all of the ingredients and beat on medium-high speed until soft peaks form. Cover and refrigerate until ready to serve. 

To serve: Cut the pie into wedges. Top each slice with a dollop of whipped cream and garnish with the pecans. 

Flaky Pie Dough 

MAKES ENOUGH FOR ONE 9-INCH PIE OR GALETTE 

• 1 1⁄4 cups all-purpose flour 
• 2 teaspoons sugar 
• 1⁄2 teaspoon kosher salt 
• 1⁄2 cup cold unsalted butter, cubed 
• 1⁄3 cup ice-cold water 

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on low to combine. Scatter the butter over the flour mixture and beat on medium speed for 1 minute, until the butter is the size of small peas. With the mixer running on medium speed, slowly add the ice water and beat just until the dough comes together and is evenly moistened. 

Lightly flour a work surface. Gather up the dough, transfer to the floured surface, and shape into a disk about 6 inches in diameter. Wrap the disk in plastic wrap and refrigerate for 40 minutes. The dough will keep in the refrigerator for up to 1 day or in the freezer for up to 1 month; thaw in the refrigerator overnight before using. 

Spiced Pecans 

MAKES 1 CUP 

• 1 cup pecan pieces 
• 2 tablespoons firmly packed light brown sugar 
• 1⁄2 teaspoon granulated sugar 
• 1⁄4 teaspoon kosher salt 
• 1⁄4 teaspoon ground cinnamon 
• 1⁄4 teaspoon ground nutmeg 
• 1⁄4 teaspoon ground cloves 

Preheat the oven to 325°F. Line a half sheet pan with parchment paper. In a small bowl, stir together the pecans, both sugars, salt, cinnamon, nutmeg, cloves, and 1 tablespoon water. Spread the pecans on the prepared sheet pan and toast for 7 minutes. Stir the nuts gently with a heat-resistant spatula and continue to toast for 2 to 3 minutes longer, until lightly golden. 

Pour onto a plate to cool, then set aside in an airtight container until ready to use. The spiced pecans can be made up to 1 week in advance and stored at room temperature.