This looks fussy and complicated, but decorating this Two-Toned Ginger Custard pie involves nothing more than a piece of paper and a sifter. Get the recipe and detailed instructions at nytimes.com/pie. | NYT Cooking

Link to recipe: https://www.joyofbaking.com/pumpkinpie.html Let's start with the pie crust. My personal favorite is made with butter as I love its flavor and crumbly texture. Once made I like to sprinkle a layer of crushed gingersnaps and ground pecans over the unbaked pie crust. The advantage of doing this is twofold; it adds flavor, and it prevents the crust from becoming soggy. After pressing the nut mixture onto the unbaked pie crust, all that is left to do is to make the pumpkin filling. Le