3-Can Silky Pumpkin Pie

Thanksgiving just wouldn't be the same without the desserts and other temptations that come to our holiday tables.

Pumpkin pie, of course, is one of our favorites. Some variation of it may have been served at the Pilgrims' Thanksgiving table, having been introduced to them by the Native Americans. Perhaps it was a sweet potato or squash pie. Either way they are delicious desserts on their own or with a dollop of real whipped cream on top.

This particular pie was one Grandma discovered in a newspaper and once she got a hold of it, she was hooked (and so were we).

For this pumpkin pie recipe you'll need only need one No-Fail Pie Crust, so you can make the full recipe and put the other one in a freezer bag to store in the freezer. Then you can make this again for Christmas (or for the day after Thanksgiving)!

3-Can Silky Pumpkin Pie

1 can (15 ounces) 100% pure pumpkin

½ tsp salt

1 tsp ground ginger

½ tsp cinnamon

¼ tsp allspice

2 large eggs, plus 2 yolks

1 cup canned evaporated milk

1 can (14 ounces) sweetened condensed milk

9-inch prebaked pie crust

Adjust oven rack to lower-middle position and heat oven to 300F.

In a saucepan over medium heat, warm the pumpkin, salt, and spices to blend flavors, about 5 minutes. Add milks; cook until heated through.

In a blender or large food processor, purée eggs and yolks.  With the blender running, add pumpkin filling—a spoonful at a time at first, then more quickly as the eggs heat up. Blend to form a silky texture. Pour warm filling into a prebaked pie shell. Bake until a thin-bladed knife inserted near the center of the pie comes out clean, about 45 minutes. Remove from oven and let cool on wire rack.