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For dessert, naturally, I made pumpkin pie. Well, pumpkin pie and pumpkin pie cups. I used the most traditional, all-American recipe for pumpkin pie that I could find, the one from traditional, all-American Betty Crocker. It is smooth and custardy, with a mild pumpkin flavor enhanced with cinnamon, ginger and cloves. I baked it in my favorite flaky homemade crust. You could always use a refrigerated or frozen crust, I suppose, but it’s Thanksgiving. Do it up right. […]