In this special Hometown Recipes five-day video series, the KHTS Features team is sharing five Thanksgiving classics sure to please everyone in your family this holiday season! This easy-to-make pumpkin pie recipe uses a unique blend of spices and a shortbread crust that sets it apart from store-bought pies.

Part Two: Pumpkin Pie

Total Time: 1 hr 30 min (Prep – 15 min, Cook – 1 hr 15 min)

Yields: 2 pies

Ingredients:

Two 9-inch shortbread pie crusts

2 cups pumpkin (canned or mashed pie pumpkin)

1 cup sugar

1 ½ teaspoons ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground ginger

1 teaspoon ground cloves

½ teaspoon vanilla extract

½ teaspoon salt

1 ½ cans (12 oz. each) evaporated milk

4 large eggs

Whipped cream (if desired)

Directions:

Preheat oven to 425 degrees.

Mix sugar, cinnamon, ginger, vanilla extract, allspice, cloves, and salt in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Cover the exposed edges of the empty pie crusts with strips of aluminum foil to prevent them from burning. Fill pie crusts with mixture.

Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 degrees and bake another 60 minutes, or until a knife inserted into the center comes out clean.

For best taste, refrigerate overnight. Serve with whipped cream, if desired.

Check back on hometownstation.com every day this week for more Hometown Recipes – Thanksgiving Classics presented by KHTS Features!

See the full collection:

Thanksgiving Classics, Part One: Mashed Sweet Potatoes

Thanksgiving Classics, Part Two: Pumpkin Pie

Thanksgiving Classics, Part Three: Cranberry Sauce

Thanksgiving Classics, Part Four: Stuffing

Thanksgiving Classics, Part Five: Turkey