It’s fall, y’all! And that means it’s time to start planning our Thanksgiving dinners! (I’m totally on board with any holiday that revolves around eating!)
Pumpkin pie is a classic, of course, but don’t you dare buy one from the grocery store. It’s so easy to make one, and this version tastes a thousand times better — trust me.
- 1 pie crust (I used a refrigerated one because I didn’t want to make one)
- 2 eggs, lightly beaten
- 14 ounces sweetened condensed milk
- 15 ounces pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
A huge THANK YOU goes out to my reader Lindesay, who told me I can make whipped topping by shaking heavy cream in a jar. It totally works!