If this pie isn't being made on Thanksgiving day, it should be the last thing you make the night before; the pie crust will begin to soften after it's baked with the filling, so the sooner your guests devour it, the better.
Preparation Time: 4 hours (including chilling time)
Ingredients:
* 1 ready-made piecrust
* 2 cups canned pumpkin puree
* 1/3 cup firmly packed brown sugar
* ½ cup sugar
* 1½ cup evaporated milk
* 3 eggs
* 1 tsp. group cinnamon
* 1 tsp. ground ginger
* ½ tsp. ground nutmeg
* ½ tsp. salt
* Whipped topping (like Cool Whip)
Directions:
1. Preheat oven to 375° F and warm the piecrust in the oven until it is feels hot.
2. In a large bowl, mix all the other ingredients together until smooth.
3. Remove the piecrust from the oven, pour the pumpkin filling into it, and bake for 35 - 40 minutes. Keep checking up on the pie because it'll crack if over-baked. The pie is done when the filling is mostly solid and only a tad bouncy when nudged.
4. Cool pie on a rack, then refrigerate until the next day. Don't freeze pumpkin pies because they don't take kindly to it.
5. Serve with a dollop of whipped topping on each slice.
