A classic pumpkin pie is a must on most Thanksgiving tables and is truly welcome any time. Sweet winter squash puree and a heady mixture of cinnamon, cloves, allspice, ginger and nutmeg known as “pumpkin pie spice,” along with a dense, creamy custard base make the filling irresistible. Serve it topped with a dollop of whipped cream, and you will be in pie heaven.

Pumpkin pie is one of the easiest pies to make, especially when you use canned pumpkin puree rather than roasting your own pumpkin. It’s ideal for the holidays because you can make it a day or two ahead. Loosely wrapped in plastic wrap, this pie will keep well for up to two days in the refrigerator. Wrapped tightly in a few layers of plastic and then a layer of aluminum foil, it'll keep in the freezer for up to a month.

1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
3 large eggs
One 15-ounce can pureed pumpkin, or substitute one 3/4 cup roasted and pureed winter squash such as sugar pumpkin
1-1/4 cups half-and-half
1 unbaked pie crust for a 9-inch pie

1. Preheat the oven to 350 F.

2. In a large mixing bowl, beat together the eggs, pureed pumpkin and half-and-half.

3. In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, salt and pumpkin pie spice.

4. Add the sugar mixture to the pumpkin mixture, and stir to combine well.

5. Fit the pie crust into a 9-inch pie dish, and place the pie dish on a baking sheet.

6. Pour the pumpkin filling into the pie crust, and spread it into an even layer.

7. Bake for about 50 minutes, until the filling is mostly set but still a bit jiggly in the middle.

8. Remove the pie from the oven, and set it on a wire rack to cool before serving.

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