3/4 C granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz ) LIBBY'S 100% Pure Pumpkin
1 can (12 fluid oz) CARNATION Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions: PREHEAT oven to 425° F.

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Mini Libby's® Famous Pumpkin Pies

This Thanksgiving bring the kids into the kitchen. Together you can make these easy mini pumpkin pies which are perfectly scaled down to kid size!

Estimated Times:
Preparation - 8 min Cooking - 45 min Cooling Time - 2 hrs cooling Yields - 4

4 (1-cup vol each) 4-inch diameter mini-pie shells
3/4 C granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk

Directions: PREHEAT oven to 425° F.

COMBINE sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into shells.

BAKE for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)

NOTE: If using metal or foil pans, bake on preheated heavy-duty baking sheet.

Libby's® Easy Pumpkin Pie

Want to make a pumpkin pie but do not have spices on hand? Libby's® Easy Pumpkin Pie Mix to the rescue! All you need to bake this treat is a 5 fl.-oz. can of Carnation® Evaporated Milk, 2 large eggs and a 9-inch deep-dish pie shell.

Estimated Times:
Preparation - 7 min Cooking - 1 hrs 5 min Cooling Time - 2 hrs cooling Yields - 8

1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
2/3 C (5 fl.-oz can) CARNATION Evaporated Milk
2 large eggs, beaten
1 unbaked 9-inch (4-cup volume) deep-dish pie shell Directions:

MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

POUR into pie shell

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.

NOTE: Do not freeze, as this will cause the crust to separate from the filling.

Pumpkin Dutch Apple Pie

A candied layer of walnuts is broiled on top of the creamy pumpkin pie for an elegant version of this traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!

1 9-inch deep-dish pie shell, unbaked
1 1/4 C coarsely chopped walnuts
3/4 C packed brown sugar
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
3/4 C granulated sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 T butter, melted

Directions: PREHEAT oven to 425° F.

COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut- sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

Easy No-Bake Pumpkin Chiffon Pie

A light and fluffy no-bake version of the traditional pumpkin pie.

Estimated Times: Preparation - 20 min | Cooling Time - 4 hrs refrigerating | Yields - 8

Recipe Crust
1 1/4 C graham cracker crumbs
1/4 C granulated sugar
1/2 tsp ground cinnamon
6 T (3/4 stick) butter or margarine, melted

Recipe Filling
1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
1 large egg, lightly beaten
1/4 C packed brown sugar, packed
4 tsp unflavored gelatin
1 C heavy whipping cream, whipped
1 tsp vanilla extract

Directions: FOR CRUST: COMBINE graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling.

FOR FILLING: COMBINE pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture begins to boil. Remove from heat. Pour into large bowl; cover. Refrigerate for 45 minutes or until partially set. Fold in whipped cream and vanilla extract.

SPOON filling into chilled crust. Refrigerate for about 3 hours or until firm

It is great served with whipped topping then sprinkled with cinnamon sugar and finely chopped walnuts or pecans to dress it p a bit.

Submitted by Barbara