At this time of the year I try to empty the freezer; it needs to be defrosted so that come summer I can start filling it again. I'm reading a great book called Blue Plate Special by Kate Christensen; one of her friends cooks up a wonderful Thanksgiving feast in May. So when I found the last two blobs of frozen sugar baby pumpkin, I knew that I had to make a pie, what month it is just does not matter.
The crust is pure butter and it was a delight to roll it out. The filling recipe is from Barefoot Contessa.