This is my mother's recipe in US measures:
Shortcrust pastry: (I simply use readymade unsweetened bases, of course-)
1/2 lb. flour
3 oz. butter (or hard veg fat-)
1/2 teaspoon salt
2 tablespoons water
Blend fat into flour, until it has a breadcrumby texture, sprinkle on a little water at a time,stirring misture with a fork to make a firm dough, wrap in cling film and chill for at least an hour.
Filling: 2 lb, pumpkin, whole or slices (...or tinned, of course. It is available in the UK, but rare..)
3 eggs, separated
1/2 lb sugar
1/2 pint sour cream
1 teaspoon cinnamon
Pinch of ground nutmeg, ground ginger and salt.
De-seed pumpkin, place in a baking dish with half an inch of water, and bake for fifty minutes+, until soft. Chop/mash with potato masher.
Beat eggwhites until stiff (fnaaar-), beat pumpkin with remaining ingredi, fold in eggwhites and pour mixture into pastry cases.
Bake in pre-heated oven 450F/230C gas 8 for 10 minutes. Turn down heat to 350F/180C/gas 4 and bake for an hour until filling is set. Refrigerate when cool.
Serve chilled with whipped cream, it says, but I don't fancy that,personally. For winter holidays, 'Thanksgiving', Christmas and New Year- we would eat a small slice of pumpkin pie, (which tastes best a day or two old, room temperature-) and a slice of warm mince pie on the same plate. Mmmm.