As the holiday season settles over Anacortes with its crisp mornings, sparkling lights, and familiar sense of comfort, we’ve found ourselves reflecting deeply on this past year. It was our very first year as a new brokerage—an exciting leap built on passion, perseverance, and a whole lot of heart. But more than anything, it was built on you.

From the clients who trusted us to guide them home, to the local partners and community members who welcomed us with open arms, we are endlessly grateful. Starting a brokerage is no small endeavor, and the support we’ve received—from referrals to warm conversations to simply cheering us on—has meant everything. Anacortes is a special place, and this year reminded us exactly why we chose to plant our roots here.

As we gather with friends and family this season, we want to extend our deepest thanks for allowing us to be part of your story. Helping people find their place in the world is a privilege we don’t take lightly, and we look forward to continuing to serve this incredible community for many years to come.

And because no holiday reflection is complete without a little something sweet, here is one of our favorite classic pumpkin pie recipes—perfect for sharing around your own table.

Classic Holiday Pumpkin Pie

Servings: 8 slices

Ingredients

Pie Crust

• 1 store-bought or homemade pie crust

Pumpkin Pie Filling

• 1 cup light brown sugar (200 grams)

• 1 tablespoon all-purpose flour (8 grams)

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• 3 large eggs, at room temperature

• 1 (15-ounce) can pumpkin puree (425 grams)

• 1 ¼ cups evaporated milk (300 ml)

Instructions

Prepare the Crust

1. Preheat oven to 400°F (204°C).

2. Roll the dough out to a 12-inch circle and carefully transfer to a 9-inch pie plate (at least 1 ½ inches deep). Trim and crimp edges as desired. Chill for 15–20 minutes.

3. Prick the bottom with a fork, line with parchment or foil, and fill with pie weights (dried beans or rice also work).

4. Bake for 15 minutes. Remove weights and lining; bake for an additional 5 minutes. Set aside to cool slightly.

Make the Filling

5. Reduce oven temperature to 375°F (190°C).

6. In a large bowl, whisk together brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves.

7. In another bowl, lightly beat the eggs. Add pumpkin puree and evaporated milk, whisking until smooth.

8. Combine the dry mixture with the wet mixture and stir until fully incorporated.

9. Pour filling into the partially baked crust. Bake for 45–50 minutes, until the center is mostly set but still slightly wobbly. Shield crust edges as needed to prevent over-browning.

Cool & Serve

10. Cool on a wire rack for 2–3 hours, then cover and refrigerate several hours or overnight before serving.