On a lightly floured work surface, roll 1 piece of chilled dough with a rolling pin into a 12" circle about ⅛" thick. Transfer dough to a 9" pie plate; trim edges, leaving about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min. Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of a preheated 400° oven; bake until set (about 20 min.). Remove from oven; remove parchment and beans. Continue baking until crust is light golden-brown (about 10 min. more). Set aside on a rack to cool. Reduce oven temperature to 350°. In a large mixing bowl, whisk together pumpkin, half-and-half, brown sugar, eggs, spices and salt until smooth. Return pie plate to the baking sheet; pour in the filling (do not overfill). Bake on the lower oven rack until edges of filling are set but center of pie is still slightly loose (about 50-60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield. Set on a rack to cool. Serve at room temperature or slightly warm; top with whipped cream.

ROASTED PUMPKIN PURÉE: Cut stem from a 2-3 lb. pie pumpkin (also known as a sugar pumpkin); slice into 8 wedges. Completely but lightly coat pumpkin wedges with canola or vegetable oil. In a preheated 400° oven, roast pumpkin on a parchment-lined baking sheet, until lightly browned and tender when pierced with a fork (about 35 min.). Use a spoon to separate the skin from the flesh of the pumpkin; discard skin. Purée flesh in a food processor or mash with a potato masher until quite smooth.

Tasty Tip:

• You can substitute any prepared pie crust dough recipe or refrigerated prepared pie crust for the Perfect Pie Crust recipe.