The best pumpkin pie ever. Photo courtesy of freshman Tessa Roos.

  It is the day before Thanksgiving Break for San Luis Obispo High School students and they are getting excited to eat their hearts out with their favorite Thanksgiving classics! 

  This family recipe is the only pumpkin pie recipe worth making! Its dangerously creamy depths will have people keep coming back for more so remember to make plenty. The gingersnap crust creates a subtle spice and pop of flavor lingering on the tongue that elevates this pie to unexpected heights. This pie is perfect for breakfast or even to replace Thanksgiving dinner.

Recipe:

(makes 2 pies)

For Crust:

3 cups gingersnap crumbs (about one 16 oz box of cookies)

2 Tbsp honey

8 Tbsp melted butter

1 cup chopped nuts or Graham Crackers

1 tsp cinnamon

For Filling:

2 ½ cups canned pumpkin

Two 15 oz cans of condensed milk

4 eggs

½ tsp salt

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cinnamon

¼ tsp ground cloves

1 cup brown sugar

Instructions

1. Preheat the oven to 375 degrees
2. To make the crust, mix all ingredients well. Divide the mixture in half for two eight inch pies. Press into the pie plates firmly. Set aside.
3. For filling, mix all the ingredients in a large bowl until smooth. Divide into the two pie shells. Bake for 40 to 45 minutes or until a tester comes out clean. Allow to cool.