Thanksgiving Part II-Classic Pumpkin Pie

To continue where I left off, the piecrusts were transformed into pumpkin and pecan pies. The "Classic Pumpkin Pie" is on page 442 or here. Although I noticed that the online recipe varies slightly from the KAF Baker's Companion. This is a truly simple pie to make.

Wet ingredients first.

Mix in all the spices and flour (the amounts of these are what vary from the book to the online recipe)

And voila! Pumpkin pie filling.

Have a prepared pan all ready for the filling. I always seem cut myself short on rolling out the dough. It shrinks a bit in the oven too, so definitely work your way to the edges of the pan.

Ready to go in the oven. Bake it until it becomes firm, but still soft.

The finished pie. Cooling down.

Easy as pie! (Ha, ha)