Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges.

In a recent experiment, I made eight mistakes while baking pumpkin pie from scratch. As a result, I created different versions of the seasonal dessert that each had their own texture.

The star ingredient in any pumpkin pie is the pumpkin pie puree. But why trust a can when real, fresh puree is so easy to make? In addition to making a better-tasting pie, you’ll also know ...