"Melissa Clark's brandied pumpkin pie is a quintessential recipe that transforms skeptics into fans, showcasing the rich flavors of roasted butternut squash and spices."
"If you are pumpkin pie-skeptical, I have a recipe for you: Melissa Clark's brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews."
"A wan pumpkin pie—one without enough spiced oomph in its filling and a bland, stodgy crust—can be an unappetizing mess, but this recipe changes that."
"Pumpkin pie can be made quite cheaply, especially if you stock up on butter when it goes on sale, making it an economical treat for the season."
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