Thanksgiving is just around the corner, and that means it’s time for turkey and pumpkin pie, and for spending time with family and friends.

This special holiday is celebrated on the fourth Thursday of November, and it gives us a chance to reflect on what we’re thankful for. Many families gather around a big table filled with delicious food, share stories and enjoy each other’s company. Some people even volunteer at local shelters to help those in need during this festive season. 

As we prepare for Thanksgiving, let’s remember the importance of gratitude and kindness. So, whether you’re watching the Thanksgiving Day parade, cheering for your favorite football team, or just relaxing with loved ones, let’s make this holiday a memorable one.

I wanted to share my favorite pumpkin pie recipe, just in time for the holidays. I hope you enjoy it.

If you have a local business that you would like to have spotlighted in an upcoming column, get in touch. Email jenn@jennpowelldesigns.com with any news, events and happenings. Catch me online at www.everafterinthewoods.com for delicious recipes too.

Best ever pumpkin pie 

1 15-ounce can pumpkin puree

1 14-ounce can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 9-inch unbaked pie crust (frozen is fine)

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

In a medium bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, spices and salt until smooth.

Pour the mixture into the pie crust.

Bake in the preheated oven for 15 minutes.

Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.

Allow the pie to cool completely before serving.