Here's a time-saving tip to be thankful for: when it comes to pumpkin pie, hold the pumpkin. Swap out the ubiquitous star for butternut squash, which is easier to peel and quick to roast. You won't miss the pumpkin: when mixed with nutmeg, cinnamon, ginger, and cloves, you can't tell the difference between the fillings. Sure, even this approach is more labor-intensive than just cracking open a can of puree, but the fresh flavor is worth the extra minutes.
I baked--and devoured--this recipe by Melissa Clark at the New York Times. I made a few modifications: subbed graham cracker for a regular buttery crust, skipped the brandy, and topped with pecans. The pie is so drool-worthy, you might even want to pass on the main course.
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