Pumpkin pie was also called “pumpkin pudding” in early “receipts” (an old word for recipe), even though it was made up with a bottom crust. That’s because the filling is actually a custard, or pudding. Pumpkin pies can be made a day in advance at holiday times to relieve a little pressure from an overtaxed oven and cook. If you are making your pumpkin puree at home from a fresh pumpkin, it can be made up to a week in advance. This recipe is one of our most requested for the Thanksgiving holiday and is tried and true. The consistency is rich and dense like a cheesecake, pumpkiny, and not overly sweet. It’s outstanding plain or with toppings; the Caramel Sauce and Candied Pecans might seem like bells and whistles at first, but once you’ve had them with this pie, you might change your tune.