The purpose of this recipe is to make and freeze the pie shell, and separately make and freeze the custard, so at a later date, the pie actually comes together very quickly. I made the crust (which was difficult to work with) and froze it, but did not freeze the filling. Again, the filling needed more spice. It didn’t even have any nutmeg. Larry thought the pie was good, liked the crust, but this still isn’t The One.

• Brown Sugar & Sour Cream Pumpkin Pie (Fine Cooking #61, Winter 2004, p. 62)