Pumpkin. Pie. Two words that go together like sugar and spice and everything nice.

Pumpkin puree has been infiltrating grocery store shelves for weeks now, and you can no longer resist the inevitable: it’s time to break out those spices, crack those eggs, roll out that dough, and make you some pie!

Step into my kitchen and let’s make some of this magical custard dessert together!

15oz pumpkin puree

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 large eggs

1/2 cup sweetened condensed milk*

1/2 cup evaporated milk*

1/2 cup water

1 unbaked pie shell (I actually used a pre made graham cracker crust, which was great, but you can use regular dough if you want)

*Or you can use 1/2 cup cream cheese, 1/4 cup evaporated milk, and 1/4 cup of condensed milk

Preheat the oven to 450F.

1. Cook the pumpkin puree in a pan over medium heat stirring until it starts to caramelize (about 5 minutes).

2. Remove from the heat and stir in the sugar, salt and spices (if you want, you can get the pumpkin pie spice at Trader Joe’s instead of putting the cinnamon, ginger, nutmeg and cloves in).

3. Whisk the eggs, milk and water in another bowl. Then with this into the pumpkin mixture.

4. Pour the filling into the pie shell. Bake for 15 minutes and then reduce the oven temperature to 300F and bake another 40 minutes, or until the center jiggles when the pan is slightly shaken. Let cool for at least 20 minutes.

Makes 1 9 inch pie