I've been making pumpkin pies for Thanksgiving for years - and this year, for the first time, I made the filling about 36 hours ahead, and stashed it in the fridge. That simple step made a huge difference in the finished pie! Not only was the filling ready to go when I baked the pie on Thanksgiving morning (one less item to measure and mix!), but the flavor was incredible! My MIL declared:"this is how pumpkin pie should taste!"

• Reply