Just like Jenna taught us; sugar, butter, and flour will never let us down. To celebrate the holiday season, here’s a recipe approved by the belting baker herself.

“Not Earl’s Pumpkin” Pie:

Ingredients:
3 Eggs
1/2 Cup of Granulated Sugar
1/3 Cup of Light Brown Sugar
2 (15-ounce) Cans of Pumpkin Puree
3/4 Cup of Heavy Whipping Cream
2 Teaspoons of Vanilla Extract
1 1/2 Teaspoons of Ground Cinnamon 1/2 Teaspoon of Ground Ginger
1/2 Teaspoon of Ground Ginger
1/4 Teaspoon of Ground Cloves
1/2 Teaspoon of Kosher Salt
9-inch pie crust, chilled

1) To start off, roll out your pie crust and place it in your pie dish. Crimp edges. Refrigerate while you make the pie filling.

2) Let’s take a look at what’s inside of your delicious pie. Whisk your sugars and eggs together until the smoothest melody is made. Add your pumpkin puree cream, vanilla, cinnamon, ginger, cloves, and salt. Mix it all together until blended well.

3) It only takes a taste to know this is going to be the tastiest pie when it’s all finished. Pour the filling in the pie shell and pop the pie into the oven at 425 degrees. Bake for 15 minutes. Then reduce oven temperature to 375 degrees and bake for an additional 30 minutes, or until a toothpick comes out clean.

4) Let cool and enjoy!