I always end up with heaping measuring spoons when it comes to a good pumpkin pie (or pumpkin bread). It's like when you cook with vanilla - the recipe amount is only a suggestion and I at least double it.

My spatchcocked turkey is one of the best I've made in years, is up there in the top two of all time, I'd say. And much easier than the suggestions to start the whole bird breast down and turn it partway through baking. The operation of turning a heavy hot greasy bird is always messy and dangerous. This came out evenly cooked in all parts and when it came time to send people home with leftovers it came apart quite easily with just a cut of skin here or there, not the usual struggle to carve it off of the whole carcass. I do need a bigger pan. (I'll measure the ones I have and keep my eyes open at Goodwill, the larger ones turn up fairly regularly. No point in buying new when so many really good ones are donated to the thrift store.)