Pumpkin pie is one of those treats that herald the end of summer and the beginning of fall. Even by the end of August we have diehard pumpkin fans begging us to tell them when we’ll start making this classic. We usually wait until Thanksgiving weekend to kick off pumpkin pie season, and we’ll make hundreds of them in the span of three days. Be sure to use canned pumpkin (preferably organic) and not pumpkin pie filling, which is presweetened and spiced. You can also roast and purée the pumpkin yourself if you’re especially ambitious.
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