“I am making my favorite part of Thanksgiving — the pumpkin pie.” “My husband’s favorite thing was the pumpkin pie.” “Every year at Thanksgiving, he would challenge me and he would say, ‘Can you make it spicier? Put more ginger in, put more cloves.’ This year, I think I got the balance just right. I’m smearing these little pieces of butter out flat. This technique helps you get a really flaky dough.” “The important thing when you’re rolling out pie dough is to keep moving it. That way, it won’t stick to the counter. The thing about a really great pumpkin pie: It’s really all about the creaminess, and it’s all about the spices. So how do you get the best flavored spices in there? Instead of just doing ground spices, I thought, well, let me infuse the spices into the cream. Almost like a chai. Like a chai latte pumpkin pie, except without the tea.” “I’m O.K. with pumpkin pie. It’s not my favorite dessert, but it’s pretty good.” “I’ve been the pumpkin pie maker of the family forever — since I was a teenager. And every year, my dad would say, ‘Can you put more ginger in this? Nope, not spicy enough.’ But finally, I got this perfect formula. I think the key to a really gingery pumpkin pie is to also add other spices that complement it. I make pumpkin pie every year. But this one? This is up there. It’s one of the best.”