Thankful Pumpkin Pie

Thanksgiving is coming in just over 2 short weeks! What better way to get in the spirit {and tune out the way too early Christmas music} than getting the house to smell like warm spices and homemade pumpkin pie. I spent a good part of the weekend baking and DIY-ing cheap thrift store finds {which I will share within my next few posts}I always make 2 pies at a time and freeze one for the next week {such a time saver.}
What you will need:2 cups of pumpkin puree {recipe here} or canned pumpkin puree1 ½ cup heavy cream or 1 12 oz. can of evaporated milk½ cup packed dark brown sugar¼ cup flour2 eggs plus yolk of a 3^rd egg2 tsps. ground cinnamon½ tsp. ground nutmeg½ tsp. salt2 good graham cracker crusts {or any good crust of your liking, I personally like the texture of the graham crumbs against the smooth pumpkin filling}
Preheat the oven to 425 degrees.In a large bowl, mix together the flour, sugars, salt, and spices.
Beat the 2 eggs and yolk of a 3^rd egg in a separate bowl, then incorporate into the dry ingredients bowl.
Stir in the pumpkin puree.  Stir in the cream/milk.  Whisk the whole mixture together until well incorporated.
Pour half the mixture in each pie crust.
Optional- add some brown sugar crumbles to the tops of each pie for a more caramelized coating. Bake at 425 degrees for 15 minutes.  After 15 minutes, reduce the temperature to 350 degrees and bake another 40-50 minutes, or test readiness by inserting a toothpick {if it comes out clean, it’s ready!}Let cool for 2 hours.Enjoy!