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this will be a pumpkin pie recipe you will need these

• Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
• one 15 oz can (about 2 cups; 450g) pumpkin puree*
• 3 large eggs 1 and 1/4 cups (250g)
• packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger*
• 1/4 teaspoon ground or freshly grated nutmeg*
• 1/8 teaspoon ground cloves*
• 1/8 teaspoon fresh ground black pepper 1 cup (240ml)
• heavy cream 1/4 cup (60ml) milk (I use 1% – any is fine) egg wash:
• 1 large egg beaten with 1 Tablespoon milk

these are the instructions

• For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
• Make the pie crust through step 5 according to my directions, tips, and pictures (Links to an external site.). Or use store-bought.
• For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
• Preheat oven to 375°F (190°C).
• Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights (Links to an external site.). Make sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream (Links to an external site.) if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

if you would like to make your own pumpkin bread for thanksgiving here is the recipe!

• 3/4 cup + 2 tbsp flour

• 1/2 cup pumpkin puree

• 3/4 cup sugar

• 1 egg

• 2 tablespoons milk

• 1/4 cup oil

• 1 tsp pumpkin spice

• 1/2 tbsp of vanilla

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt

For the best results, try to have everything at room temperature before beginning! First mix all the dry ingredients together: flour, baking powder, baking soda, and pumpkin spice. If you're using self-rising flour, you can skip adding salt and baking powder.

In a large bowl, mix together your pumpkin puree, oil, milk, sugar, and eggs until well combined.

Incorporate your wet and dry ingredients. Mix until combined.

Butter your pan with butter and pour your batter in before putting it in your pre-heated oven at 350°F for around 35-45 minutes depending on your pan and oven. Check with a toothpick to make sure everything is cooked inside. If your toothpick comes out clean, it's done!

Wow, iPhone’s have changed so much throughout the years. Can’t you believe it, iPhone 12 is already out! The first iPhone release was June 29, 2007, iPhone 2G. The second iPhone release was June 19, 2099, iPhone 3G. There is so many iPhone’s to buy and see such as the iPhone 4, 4s, 5, SE, 6, 6s, 6s+, 7, 7+,8, 8+, 10 (X), 11, 11 Pro, 11 Pro Max, and finally iPhone 12 Mini and iPhone 12 Pro Max. If you are thinking of buying an iPhone I suggest any iPhone above the 8, because when Apple makes a new phone the older ones get worse and the battery gets very bad. I feel like the iPhone is the way to go because the quality is very good for pictures and it is just more trendy, any Apple products are very nice and just look fancy.

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