There is a simple way to make a perfect pumpkin pie. The pie crust technique for the flakiest crust, found on my post “Pie Season is Here, Put Your Best Crust Forward” is a good start and will make two pie crusts. The rest is so simple it’s crazy, but you will have a silky, creamy, tasty pie in the end. All you need is a 15 oz. can of pureed pumpkin, a 14 oz can of evaporated milk, two eggs, 1 tsp. pumpkin pie spice, and ½ tsp cinnamon. Blend all the ingredients in a large mixing bowl with a hand mixer for about a minute until everything is smooth. Pour into the unbaked pie shell and carefully place on upper rack in a 350° oven. Bake for 50 minutes to 1 hour until set. There should be no liquidity. Cool completely and refrigerate for several hours before serving. Garnish each piece with fresh whipped cream and a dash of nutmeg or cinnamon. No Thanksgiving is complete without this traditional dessert.