Yes. Bake up to 2 days ahead. Cool, cover, and refrigerate. The texture improves overnight.

Fresh vs. canned pumpkin?

Canned puree is consistent and gives a smoother texture. If using fresh, blot well to remove moisture and expect slightly longer bake time.

How do I store leftovers?

Refrigerate, covered, up to 3–4 days. For longer storage, freeze whole or sliced pie well wrapped for up to 3 months; thaw overnight in the fridge.

No, but it helps maximize crispness. If skipping, use a preheated sheet pan under the pie.

Cover the middle with whipped cream or sugared cranberries and call it rustic-chic. Next time, pull earlier and cool gradually.

Scale

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Prep: Place a baking sheet on the lower-middle rack and preheat oven to 425°F (218°C). If using fresh pumpkin puree, blot excess moisture.
Optional blind bake: Line chilled crust with parchment and pie weights. Bake 12 minutes. Remove weights, dock with a fork, and bake 5–7 minutes more until just golden. Cool slightly.
Make filling: In a large bowl whisk eggs, both sugars, and vanilla. Whisk in pumpkin, cream, spices, salt, and cornstarch until smooth.
Fill and bake: Set pie dish on the preheated sheet pan. Pour in filling. Bake 15 minutes at 425°F. Reduce to 350°F (177°C) and bake 30–40 minutes more, until edges are set and center has a gentle wobble. Shield crust edges if browning quickly.

Cool and serve: Cool on a rack 2–3 hours, then refrigerate at least 2 hours (overnight best). Serve with whipped cream, caramel drizzle, or sugared cranberries.

oneness cues: A thin knife inserted 2 inches from the edge should come out mostly clean; center should jiggle like Jell‑O. Internal temp target 175–180°F.
No soggy bottoms: Use the preheated sheet pan; blind-bake for extra crispness.

Make ahead: Bake 1–2 days ahead; chill, covered. Freezes up to 3 months; thaw in fridge.