How to Thanksgiving; or, My New Favorite Pumpkin Pie

Alright, gang! I know you've all been waiting with bated breath for my triumphant return to the 'Nets, and I couldn't be more thrilled to return! Thanksgiving is a time of exactly what it sounds like, and now we can all give thanks for a damn sweet pumpkin pie recipe! Check below the cut for more.

Pumpkin Pie Recipe

You'll need:

1 (15 oz.) can pumpkin puree

1 whole egg

2 egg yolks

3/4 cup light brown sugar

1 tablespoon molasses

1 tablespoon honey

1 (12 oz.) can evaporated milk

1 tablespoon corn starch

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 pre-made pie crust

Preheat your oven to 425ºF.

In a large mixing bowl, combine your pumpkin and eggs until creamy. Gradually add the sugar, mixing well. Pour in the molasses, honey, and evaporated milk and carefully stir until combined. Add remaining dry ingredients.

Lay your pie crust in a 9-inch pie dish and do something fancy to make it look like you made the damn thing by hand. Pour the filling in (yeah, it's supposed to be that full, no one likes a skimpy pie). Move to the oven carefully to avoid spilling that sweet, sweet nectar. Bake at 425ºF for 15 minutes, then reduce the temperature to 350ºF and bake for 30-35 minutes. A knife inserted into the custard about 1.5 inches from the edge of the crust should come out clean (even if a knife inserted in the center comes out a little bit unclean, it's probably still done). Let your pie cool, then stick it in the fridge till you're ready to serve it. Try some whipped cream or (if you're feeling saucy) some whipped créme fraîche on top. That's it! Everyone go back to your pies!