Home cooks face the same two problems every Thanksgiving: not enough space, and not enough time. Not enough space in the oven, on the stovetop, or on the table for all of the family favorites. Not enough time for the Macy’s parade and the Turkey Trot and the pie making. That’s why we’ve created a simple pumpkin pie recipe that saves time and makes use of your Ooni oven, giving you one more tool at your disposal for the big day.

If you’re already using your Ooni oven (or your conventional oven) to prepare Spatchcocked Turkey or Green Bean Casserole with Fried Onions, this pie is perfect for baking while your oven is cooling down, since we've designed the dish to cook in the residual heat of the oven. If you’re not utilizing your oven for the main meal, you can simply preheat it up to temperature, turn it off, and bake. If you’re planning on cooking ahead of time (We’re already proud of you!), the crust and filling can be prepared in advance, so all you need on Thursday is 30 minutes in the oven and 30 minutes to cool down. If you’re way ahead of the game and will make your pie in the days before Thanksgiving, simply bake, allow to cool completely, cover tightly and store in the refrigerator until you’re ready to eat. (If so, allow for at least 30 minutes for the pie to come to room temperature.)

We love this pie served with the sugary crunch of candied pumpkin seeds and a decadent cloud of homemade whipped cream.