It’s almost November!! I feel like I should say that louder because I am so happy about it.  YOU GUYS, IT’S ALMOST NOVEMBER!!

!!!!!!!

This is probably my favorite month of the year.  Starbucks Christmas cups.  Christmas carols.  Turkey.  Family.  Thanksgiving.  Cutting down my Christmas tree and decorating it with the kids.

Oh yeah, and pie.  So much glorious pie.

This particular pie is a brown sugar and cinnamon pie.  With butter in it. And vanilla.  That’s right, a brown sugar-cinnamon-butter pie.  Kind of like a pecan pie without any pecans in it.  Never heard of a brown sugar pie?  Me either until pinterest led me to this masterpiece.

To Karly over at Buns in my Oven: Thank you for the recipe and also for the extra 4 lbs I gained after eating this whole. entire. pie.

This is super easy to make and completely delicious and a little different and it’s guaranteed to be a hit with your family this Thanksgiving.  You could even use a store bought pie crust if you want.  A homemade one will obviously be better because homemade pie crust is life, but hey, Thanksgiving is a busy day.

You know what I did with this pie? I topped with with some butter pecan ice cream.  You don’t have to do ice cream, but mmmmm… ice cream.  Vanilla would be good too.

Enjoy and Happy Turkey Day!

Recipe from Buns in my Oven

Ingredients:

For the pie crust:

• 2 cups All Purpose Flour
• 1 teaspoon salt
•  3/4 cup well-chilled Crisco® All-Vegetable Shortening
• 4 to 8 tablespoons ice cold water

For the pie filling:

• 2 cups brown sugar
• 6 tablespoons flour
• 12 ounces evaporated milk
• 4 tablespoons butter
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 tablespoon vanilla

Directions:

For the pie crust:

BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.