Fresh pumpkin has a deeper, fresher flavor than canned, so for the greatest flavor, roast and purée it yourself.
Pre-Bake the dough To avoid sogginess and guarantee a crisp, golden foundation, blind-bake your pie dough before adding the filling.
Use a small amount of maple syrup to give your pie filling a richer, caramel-like sweetness that goes well with the pumpkin.
To guarantee that the filling sets uniformly without breaking, bake the pie for a longer period at a lower temperature (around 325°F).
Before baking, brush the crust's edges with egg wash to give it a gorgeous golden finish.