One slice of pumpkin pie contains more than the recommended daily value of vitamin A, which benefits eyesight and the immune system. Pumpkin filling also has potassium, vitamin C and iron, which will all boost your mood.

Without the dilution of milk, each of the other ingredients has a better chance to shine. Georges came up with the idea years ago when she was working with some watery fresh pumpkin. To make sure her pie wasn't awash in liquid, she cut out the evaporated milk. A recipe was born.

Cornstarch. A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.

Davis says the easiest way to avoid the risk of weeping is to blind-bake (or prebake) your crust, because “then you can bake the pie at a much lower temperature; instead of 350 you can do it at 325 or even 300.” It's also important to remember that the filling should be a little jiggly when you take the pie out—don't ...