The technique: A single-crust pie requires only a bottom crust and is the best choice for a custard filling, like pumpkin pie.
The payoff: You have to make only one pie crust, and if it breaks or cracks it's easy enough to cobble the crust together in the pie dish. Most of the bottom crust will be covered with filling, so it doesn't have to look perfect.
The topping mixture is sprinkled just inside the crust, leaving a circle of filling peeking out in the center of the pie.
