‘Tis the season for pumpkin pie. Here’s how to make one.

By Sarah Weaver

If your Thanksgiving Day table calls for a pumpkin pie, making one is easier than you think.

This is how you do it!

(And for pre-made goodies, follow Flour Riot, located in the heart of Dublin, Texas.)

WHAT YOU NEED

One premade pie shell

15 oz. pumpkin (1 can)

12 oz evaporated milk 

1/2 cup sugar 

1 tsp cinnamon

1/2 tsp salt 

1/2 tsp ginger 

1/2 tsp nutmeg

1/2 tsp vanilla 

2 eggs 

HOW TO MAKE IT

Prepare pie shell and set oven to 425 degrees.

Put pumpkin in a bowl, add milk and whisk.

Add eggs, vanilla and dry ingredients, then whisk again.

Make a foil tent over the pie and put in the oven for 15 minutes.

Don’t forget to set a timer!

Lower the temperature to 350 and bake for another 40 minutes.

Remove tent and bake for a final 10. 

Let cool at room temperature and prepare some homemade whipped cream! 

Serve warm after 2 hours or refrigerate.