A. and I spent this past weekend with my family in the town where I grew up. We watched one of my little brothers play high school football, golfed, lounged, and ate and ate and ate. It’s what we do.

On Sunday, after a “fine repaste” prepared by my father (his words), we indulged in my grandma’s time-tested pumpkin pie. It says many things to me. It says “fall,” “memories of Grandma,” and, “eat me, now.” I hope it speaks to you, too.

Also, you should know: when I called her to get the recipe, I asked what the secret is to her amazing crusts. They are always flaky, and just the slightest bit salty. I envisioned something along the lines of globs of lard and the grandmotherly action of cutting cold butter into flour or something… instead, she replied in her sweet little voice, “Oh, you know, well, I use the roll-out crusts from the store.”

Grandma Sadie’s (mostly) Homemade Pumpkin Pie

• 3 eggs
• 3/4 C sugar
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• dash salt
• 1 tsp vanilla
• 1 can pumpkin
• 1 can evaporated milk (12 oz)

Preheat the oven to 400 degrees. Beat the eggs, then add the spices, vanilla, pumpkin, and evaporated milk. Stir until well mixed.

Pour the mixture onto the pie shell (in a 10-inch pie plate). Bake at 400 for 15 minutes, then reduce the heat to 350 degrees and bake for 15 more minutes or more, until the pie sets up.

Let it cool, refrigerate, and serve with a nice dollop of Cool Whip. And give thanks.

Mmmm pie,