Pumpkin Pie!

This is a wonderful pumpkin pie recipe with flaky buttery crust and a rich filling, which you can make with or without dairy!  My husband and son absolutely love this pie and inhale it every time I make it.  I always think it will burn or something will happen to it while it's cooking since you start at a hotter temperature and then lower the heat, but it always seems to work itself out and end up with a nice browned crust and perfect filling.  We've already enjoyed this at our Canadian Thanksgiving here, but I think we'll have to whip it up again for the American Thanksgiving. One can never be too thankful (or have too much pie)!  Enjoy!

Pumpkin Pie!
Serves 8

Preheat oven to 400F.  Put a cookie-tray in the oven to heat up (you'll place the pie on this cookie tray while cooking).

Prepare pie crust recipe (or recipe of your choice).  You will just need 1/2 the recipe for this pie, so you can save the remaining dough to use for a quiche, pie, or galette.  Line the bottom of the pie plate with the pie crust and prick the bottom with a fork.

Pie crust rolled out between plastic wrap, and pressed into the pan.  Use plastic wrap to shape the edges nicely (so it doesn't stick to your fingers!)

Mix together in a large bowl until smooth:
2 cups pumpkin puree OR 100% canned pumpkin
1/2 cup brown sugar (dark or light, but I prefer dark)
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
1/2 cup thick part of canned coconut milk OR 1/2 cup whipping/heavy cream

Pour into prepared pie plate and put in the oven on top of your preheated cookie sheet.

Ready to pop in the oven! 

Bake at 400F for 15 minutes.  Without opening the oven door, lower the temperature to 350F and cook another 30-35 minutes, until the filling is just set in the center.

Cool and Enjoy!