Pumpkin pie is one of everybody’s favorite holiday desserts. Below is my recipe:

INGREDIENTS:

• Homemade pie crust ( use half recipe for Martha Stewart’s Pate Brisee)
• 3 large eggs
• 1 can of pure pumpkin
• 1 can of evaporated milk
• 3/4 cup light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• Pinch of salt
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg

DIRECTIONS:

1. Add pie dough to 9 inch pan and crimp the edge with thumb.
2. Preheat oven to 375 F. In a bowl, whisk eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, salt, cardamom, and nutmeg.
3. Lower temperature to 325 degrees. Pour the pumpkin mixture into the crust so that it is below the pie crust edge. You can use the remaining mixture and excess pie crust to make mini pumpkin pies. Place a small pie crust ball and press down into a muffin container and pumpkin mixture on top of the crust. Bake for 50 minutes. Let cool completely.