Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.
When Martha made this recipe on "Martha Bakes," she topped the pie with Honey Whipped Yogurt. To make it, whisk together 3 cups Greek yogurt, 3 tablespoons honey, and 1/2 teaspoon vanilla extract. Whipped yogurt can be refrigerated for up to 5 days.