Thanksgiving Pumpkin Pie Recipe

What is Thanksgiving without pumpkin pie? Just a Thursday full of football, turkey and naps - doesn't sound so bad, but a delicious pumpkin pie is the icing on the cake - or maybe the whipped cream on the pie? Here's an easy recipe from Real Simple Magazine that has a gingery twist on the traditional pumpkin pie and will have your family thinking you're bound to be the next champion of "Just Desserts" - enjoy!

PS - our office will be closed on Thursday and Friday for the holiday - you can bet this pie will be on a few of our tables this year!

Ingredients: 

• 1 15-ounce can pure pumpkin puree (or, if you're feeling really fancy, you can make your own)
• ¾ cup sugar
• ¾ cup heavy cream
• 2 large eggs
• 1 tablespoon grated fresh ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• pinch of ground cloves
• 9-inch basic flaky piecrust, unbaked (store-bought is fine! Or make your own!)
• 1 tablespoon pepitas (hulled pumpkin seeds)

Directions:

Step 1

Preheat oven to 350° F. Whisk together pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, salt, and ground cloves.

Step 2

Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool.

Step 3

Top with pepitas before serving.