Pumpkin Pie No. 1

The pumpkin puree can be prepared and strained up to 3 days ahead and stored covered in the refrigerator. The pie crust can be rolled out, fitted into the pan, and refrigerated for up to 2 days or frozen for up to 1 month. The baked pie is actually best made 1 day ahead, as the flavors meld and the texture firms up properly when chilled overnight.

Store the baked pie covered loosely with plastic wrap in the refrigerator for up to 4 days. Do not freeze, as the custard texture will break down and become watery when thawed. Serve chilled or bring to room temperature for 30 minutes before serving. The pie can be refreshed by warming individual slices in a 300°F oven for 5-7 minutes.