1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with vegetable cooking spray.

2. In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 Tbsp. of the water over the flour mixture. Toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 1 Tbsp. of the remaining water at a time, until all the flour mixture is moist and pliable, but not sticky. Shape pastry into a disk. Cover with plastic wrap and refrigerate for 15 minutes.

3. Prepare the filling. In a medium bowl, whisk together eggs, pumpkin, brown sugar, maple syrup, heavy cream, evaporated milk, vanilla, cinnamon, ginger, and cloves.

4. After pastry has chilled 15 minutes, lightly flour work surface and a rolling pin. Roll pastry into a circle about 12 inches in diameter. Carefully transfer pastry circle to pie pan and press in. Fold edge under and flute edges, trimming excess dough if necessary.

5. Pour pumpkin filling into crust. Bake until filling is set, 55 to 60 minutes. Transfer to a rack. Cool completely, about 2 to 3 hours. Refrigerate until thoroughly chilled, about 2 hours.

6. To serve, cut into wedges and place on small plates. If desired, drizzle each slice with maple syrup, top with a spoonful of whipped cream, and sprinkle with cinnamon. Serve chilled.

Source: Hannaford fresh Magazine, September - October 2015