Consider traditional pumpkin pie, a centuries-old recipe that tastes antiquated too. To my mind, pumpkin pie feels too Puritan, too colonial, too much like the let’s-wait-until-marriage of pies.

For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup, using one 15-ounce can pumpkin, 1 cup light cream or evaporated milk and 3 eggs.

Here's what you need for this pumpkin pie: Pumpkin. Store-bought, 100% pumpkin purée is the ideal choice for this pie. Do not use pumpkin pie filling because it’s flavored and pre-sweetened.

Another good thing about pumpkin pie is that it can be made quite cheaply, especially if, like me, you stuff your freezer full of butter when it goes on sale. Our associate editor Margaux Laskey ...

Pumpkins probably originated in Mexico and Central America and then spread north. Indigenous people added pumpkins to their diets more than 9,000 years ago. Pumpkins, high in fiber and vitamin D ...

Rather than overload my apple pie with spices, I marry a dark caramel with chunky apple slices, so the end result is slightly reminiscent of tarte Tatin. My pumpkin pie is fairly traditional, save ...