Since Thanksgiving is this week, we thought we’d feature a few favorite recipes that always show up on the holiday table.
Hope you enjoy them as much as we do!
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Growing up, my mom always made the pumpkin pie for Thanksgiving and I loved it.  One of my favorite things was having a slice of leftover pie the day after Thanksgiving for breakfast – we never had pumpkin pie except for the holidays, and so I made sure I ate my fill.

When I became an adult and discovered I liked baking, pie-making for Thanksgiving got handed off to me.   And for the first time in my entire life, I ended up making a version of something that was actually (*gasp*) better than my mom’s.  My mom’s pumpkin pie is great, but this pumpkin pie is amazing.  It’s extra spicy and perfectly creamy – definitely the best pumpkin pie I’ve ever had.  I can’t really take the credit – I found the recipe years ago in some now-forgotten magazine – but I still think of it as “my pumpkin pie.”  This is the recipe I’ll hand off to JB some day.

The Best Pumpkin Pie

1 crust for single-crust pie (homemade or store-bought)
1 15 oz. can pumpkin puree
3/4 c. sugar
1 1/4 t. cinnamon
1 t. ginger
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
3 eggs, slightly beaten
1 1/4 c. whole milk

Roll out your crust and place in pie plate (deep dish not necessary).  Preheat oven to 375°.  In a large bowl, combine pumpkin, sugar, spices and salt.  Beat eggs in lightly with a fork until combined.  Stir in milk gradually.  Pour into pie crust.  Shield edges of crust with foil and bake for 30 minutes.  Remove the foil and bake for another 25 – 30 minutes, until knife inserted near center comes out clean.  Cool on rack and refrigerate when cool.

You’re probably going to want to make two.  I mean, you’re going to need breakfast the next day, after all…