Thanksgiving Pumpkin Pie

This pie is very sweet and creamy.
If you want a crunchy or nutty pie, you should make something else.
It might take longer to bake than you think.
Check if it's done by poking the middle with a toothpick.
If it comes out clean, the pie is done.
Put whipped cream on top before you eat it.


First, make your crust. For one crust you need:
1 cup regular flour
1/4 tsp salt
1/3 cup butter
3 Tablespoons water
Stir salt into the flour.
Cut the COLD butter into the flour until it turns into little lumps.
Stir in COLD water.
It can take a long time to make the dough.
Don't add too much water.
Shape dough into circle, and refrigerate for at least 30 minutes before using.

To make the filling, you will need:
1/2 cup brown sugar, packed
1/3 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 large eggs
12 oz can evaporated milk
15 oz canned pumpkin filling, or 2 cups fresh pumpkin


What to do:
Mix the sugars, cinnamon, salt, ginger and cardamom in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Slowly stir in evaporated milk.

Roll out your dough and put it into the pie pan. Pour filling in.


Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes.
Eat with lots of whipped cream!