If Thanksgiving is the classic American food holiday (or maybe it’s the only American food holiday?), pumpkin pie is the classic ending for it. And while you can find all kinds of variations that take the basic pie in different directions -- many of them quite delicious, to be sure -- there still is no beating the original, as created here by former Times Test Kitchen manager Donna Deane.
She calls for making the dough by hand rather than using a pastry cutter or a food processor because that is the best way to get the perfect texture. You can make the dough the day before, but to keep the crust crisp, wait till Thanksgiving morning to roll it out, make the filling and bake the pie.