This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make pumpkin pie. 

1 sugar/pie pumpkin

2 eggs & 1 egg yolk

1/2 cup of brown sugar

1/4 cup of sugar

12 oz of heavy cream

2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp of cardamom

2 9" frozen pie crusts

Cut the pumpkin in half, avoiding the stem. Scoop out the seeds and place flat side down on a baking sheet and bake at 350 degrees for 45-55 min or until the interior is soft. Scoop it out into a food processor or blender and puree it. Once you have pureed it, scoop it into a cheesecloth or a fine mesh sieve over a bowl to drain any liquids. Leave it for a few hours or overnight and you will see water collecting in the bowl under the cheesecloth or sieve. Don't skip this step because it's the secret to making pumpkin pie with good consistency.

Get a large bowl and add pumpkin puree and all the ingredients listed and mix it with a large soon. Take out the frozen pie crusts from the freezer and add the filling as this recipe should make 2 pies. Bake for about 45-50 minutes at 350 degrees. You want to take it out when it's still jiggly in the center as it will set as it cools down. If you overcook the pie, you will end up with cracks on it. Place the pies on the counter and let it cool for 2hrs before you slice it.