Pumpkin pie from scratch

Flaky pie pastry	1
Sugar pie pumpkins, halved, seeds and guts discarded	7 pounds
Cream, heavy
Eggs, large, room temperature	2 whole
Cinnamon, ground Ceylon	1 ½ teaspoons
Ginger, ground	½ teaspoon
Clove, ground	1/8 teaspoon
Salt, fine sea	¼ teaspoon
Milk, sweetened condensed	14 ounces

1. Preheat to 425°F.
   Chef's note: I'm using a Convection Bake setting for better heat distribution.
2. Prepare a 9-by-2-inch pie plate with pastry dough, and refrigerated until needed.
3. Steam the pumpkin halves, in batches if necessary, for 20 to 25 minutes, until tender; let cool slightly.
4. Scoop the meat into a food processor bowl, and purée, scraping down the sides of the bowl occasionally.
   A little texture is desired, but eliminate any large bits.
5. Measure out 4 cups of the purée in a large bowl, and reserve the remaining for another use.
6. Add the eggs and whisk lightly to break the yolks.
7. Sprinkle the spices over the top.
8. Slowly pour in the milk, whisking gently; scrape occasionally, and use the spatula to extract any remaining contents in the can, and whisk until combined.
9. Remove the prepared pie plate from the refrigerator, brush the edges with cream, and then pour in the custard, distributing evenly.
10. Bake for 12 minutes. 
11. Reduce the temperature to 375°F, and continue baking until the center is firm, about 40 minutes.
12. Transfer to a wire rack, and cool for at least 1 ½ hours before cutting; preferably let it sit over night for the flavors to develop.

Serve with hand-whipped cream (it's a texture thing, and worth the work).

Recipe by your friendly Dishes with my Dish host.