Pumpkin pie is one of the defining dishes of autumn baking: a sturdy, buttery crust holding a soft, spiced filling where pumpkin behaves completely differently than it does in soups or porridge. Here it becomes the base of a dessert, taking on a velvety, custard-like texture.

The filling works best with puree made from roasted pumpkin rather than boiled — roasting drives off excess moisture and concentrates the flavor, giving the filling a denser, more intense taste. Squash-type pumpkins like butternut or a proper pie pumpkin tend to yield a sweeter, less watery puree than the large decorative pumpkins sold for carving.

The spice mix — cinnamon, ginger, and nutmeg — is what gives the pie its unmistakable holiday-season aroma. Feel free to adjust the amounts to taste, but don’t skip them altogether: it’s exactly the balance between spice and pumpkin’s natural sweetness that makes this pie so distinctive.

Let the finished pie cool completely, and ideally chill it in the refrigerator for a few hours before slicing — this lets the filling firm up so it cuts into clean, neat wedges. It’s lovely served with a spoonful of whipped cream or a scoop of vanilla ice cream, where the contrast between warm pie and cold topping makes the dessert even more enjoyable.