This is a great make-ahead recipe! Make the pie the day before Thanksgiving and keep it in the fridge overnight. Make the meringue the morning of and keep it the fridge until ready to serve!




Be sure to bake the shortbread crust until it's fully baked through, about 40 minutes or so. It won't bake very much when it goes in the oven the second time with the filling, and you don't want to come out with an unbaked crust.




If you don't want as thick of a crust, you can easily cut the recipe in half!




The pumpkin filling comes together very quickly, so wait until the crust has about 10 minutes or so before you make it. You'll want to pour the filling over the hot crust.