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This is what they call a “single-crust” pie, as it’s a custard poured into a crust at the bottom of a pie pan, no top crust needed.  If you do not wish to try making your own pie crust, buy a frozen one, and follow the instructions for pre-baking and all.  For best results, let a frozen crust thaw somewhat, and transfer it to a glass pie plate, if you have one.  It will make your pie bake up better, and will also make for a nicer presentation at the table than the foil pan that it comes in.

If you would like to try your hand at making a simple pie crust, click HERE for the recipe in the current issue of Everyday Food.  This is the one I will be using for my pie this year.  The dough can be made ahead and refrigerated.

To par-bake, or “blind-bake” the crust, once it is formed in the pie pan, the magazine says to preheat the oven to 400 degrees F.  Press a sheet of aluminum foil onto crust, draping over rim of pie plate.  To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes.  Remove beans and foil; let crust cool completely before putting in the filling and baking.

The pie itself can be baked 24 hours (or more, as I have found) ahead of time.  Once you have the crust all prepared, make the filling.

Filling:

1 1/2 cups canned or fresh pureed pumpkin (if using canned, look at the label to make sure it is 100% pumpkin)
8 ounces sour cream
3/4 cups sugar
3 large egg yolks (whites will be used here as well, don’t throw them out!)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves or allspice
1/4 teaspoon salt

Put it all into a saucepan and whisk together well, until it feels warm to the touch.

To make what fluffs it up:

3 large egg whites, at room temperature (the ones that went with the above yolks)
1/4 teaspoon cream of tartar
1/4 cup sugar

Using a hand or stand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Then, gradually beat in the sugar. Increase the speed to high and beat until peaks are stiff and glossy.

To finish the pie:

Preheat the oven to 350 degrees F.

Use a rubber spatula to gently fold the egg white mixture into the pumpkin mixture. Pour it all into the prepared pie crust. Bake until the top has browned lightly and feels softly set when touched, 40-50 minutes. Let cool completely on a rack. Serves 8.

TOIKEY DAY TIMELINE: The crust can be made up any day now, refrigerated, and rolled out and baked up to several hours before baking the pie. Pie-baking can be done a day ahead, just let the pie come up to room temp before serving.