No fall table feels complete without it. A classic pumpkin pie has a buttery crust filled with a smooth, spiced custard made from pumpkin puree, eggs, milk or cream, sugar, cinnamon, ginger and nutmeg. The trick is to blind-bake the crust first, so it stays crisp under the wet filling. Bake until the edges set and the centre has a slight wobble, then let it cool completely before slicing. Serve with whipped cream for the full old-school experience.