Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin. This led to serving pumpkin pie at the first Thanksgiving in America about 50 years later. Ingredients: 1 (15-ounce) can pumpkin puree 1 cup heavy cream 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 large eggs 1 (9-inch) pie crust, homemade or store-bought Instructions: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the pumpkin puree, cream, sugar, salt, cinnamon, ginger, and nutmeg. Beat the mixture together until smooth. Add the eggs and beat until well combined. Place the pie crust in a 9-inch pie dish. Pour the pumpkin mixture into the crust. Bake the pie for 15 minutes. Then, reduce the heat to 350°F (180°C) and continue baking for an additional 45-50 minutes, or until the filling is set and the crust is golden brown. Allow the pie to cool completely before slicing and serving. Enjoy! Optional: You can top the pie with whipped cream or a sprinkle of cinnamon before serving, if desired.

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