Thankful Pumpkin Pie

Thanksgiving is coming in just over 2 short weeks! What better way to get in the spirit {and tune out the way too early Christmas music} than getting the house to smell like warm spices and homemade pumpkin pie. I spent a good part of the weekend baking and DIY-ing cheap thrift store finds {which I will share within my next few posts}

I always make 2 pies at a time and freeze one for the next week {such a time saver.}

What you will need:

2 cups of pumpkin puree {recipe here} or canned pumpkin puree

1 ½ cup heavy cream or 1 12 oz. can of evaporated milk

½ cup packed dark brown sugar

¼ cup flour

2 eggs plus yolk of a 3^rd egg

2 tsps. ground cinnamon

½ tsp. ground nutmeg

½ tsp. salt

2 good graham cracker crusts {or any good crust of your liking, I personally like the texture of the graham crumbs against the smooth pumpkin filling}

Preheat the oven to 425 degrees.

In a large bowl, mix together the flour, sugars, salt, and spices.

Beat the 2 eggs and yolk of a 3^rd egg in a separate bowl, then incorporate into the dry ingredients bowl.

Stir in the pumpkin puree.  Stir in the cream/milk.  Whisk the whole mixture together until well incorporated.

Pour half the mixture in each pie crust.

Optional- add some brown sugar crumbles to the tops of each pie for a more caramelized coating.

Bake at 425 degrees for 15 minutes.  After 15 minutes, reduce the temperature to 350 degrees and bake another 40-50 minutes, or test readiness by inserting a toothpick {if it comes out clean, it’s ready!}

Let cool for 2 hours.

Enjoy!