Pumpkin pie is a polarizing dessert. I love it. My sister’s hate it. My sisters took multiple bites of this pie, even though it ended up slightly lopsided due to a slight crust collapse, and declared it “Not the worst thing ever.” I feel like that’s all that has to be said to confirm it’s awesomeness.

Pumpkin Pie (1 pie, 8 servings) 

• 2 cups canned pumpkin puree (not pumpkin pie filling)
• 3/4 cups sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 eggs
• 1 cup cream
• 1/2 cup milk
• 1 unbaked, unpricked pie crust in a 9″ pie pan

1. Beat eggs, add cream and milk, set aside.
2. Heat pumpkin over medium/high heat in a thick bottomed saucepan for about 10 minutes until slightly caramelized and darker in color. Remove from heat but do not let cool down.
3. Stir sugar, salt, and spices into hot pumpkin.
4. Beat egg/milk mixture into pumpkin.
5. Pour mixture into pie pan and bake in 400 F oven for about 30 minutes or until crust is golden brown and the filling is still slightly jiggly.
6. Cool through before cutting.