Pumpkin Pie
My favorite thing about Thanksgiving is being able to eat pumpkin pie for breakfast the next day. Here is my go to pumpkin pie recipe. 3/4 cup Sugar 1 teaspoon Cinnamon 1/2 teaspoon Salt 1/2 teaspoon Ginger 1/4 teaspoon Nutmeg 1/4 teaspoon Cloves 2 Eggs, beaten 1 can (15 oz/425g) Pumpkin Puree 1 can (12 oz/410g) Evaporated Milk Preheat oven to 425F (220C; 200 C Fan) Roll out the dough (homemade or pre-made, your preference), and line a 9" pyrex dish with the dough. In a small