Let the Thanksgiving baking begin!
While I’ve never been a huge fan of pumpkin pie, my friends and family are so several years ago, I set out to create a pumpkin pie that would combine all of their favorite fall flavors. The end result was a pie that won awards at the National Pie Championships in Orlando and was published in one of Linda Hoskins’ pie cookbooks.

1-15 oz can pumpkin

1 can sweetened condensed milk

1 c. Apple butter

4 eggs

1 tsp. cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp vanilla extract

1/2 tsp salt

1 deep dish graham cracker pie crust

Whisk together all filling ingredients. Pour into the graham cracker crust. Bake at 425 degrees for 10  minutes. Reduce heat to 350 degrees and bake an additional 15-20 minutes or until center is set.

In a small bowl, combine 1/2 c. chopped pecans and 1/4 c. brown sugar. Sprinkle around pie edges. Either place under the broiler for a minute or melt with a portable brulee torch.