“You can make this”, Pumpkin Pie

If you are not preparing for Thanksgiving, I hear you. Thanksgiving is not for everyone. I am getting eye cramps already. If you are preparing for Thanksgiving, pony up and make a pumpkin pie.
There is nothing that is going to make the situation better in a store bought crust. If you don’t like making pie crust, make a shortbread crust–one cup of flour (sift first before measuring), one stick of COLD butter, cut into tiny bits, and a quarter cup of sugar with a pinch of salt. Mix the dry ingredients together, and then rub the bits of butter into the flour with your fingertips until you can’t see any more bits of butter, but not everything is exactly the same size. There will be some larger bits, and some smaller bits. Press this into your pie plate and bake at 400 degrees until just beginning to get golden. Remove from the oven. Make your filling:
Whisk together 2 whole eggs, 1/2 cup of sugar, 3/4 cup of whole milk, 3/4 cup of heavy cream, 1 15 ounce can of pumpkin (not pumpkin pie mix), 1 teaspoon of cinnamon,
1 teaspoon of ginger, 1/2 teaspoon of cloves, 1/8 teaspoon of freshly grated nutmeg and 1/2 teaspoon of salt. Pour this into the crust, and bake at 350 degrees until a knife comes out clean. Check after 20 minutes. Top with lightly whipped organic cream, or vanilla ice cream.

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