Thanksgiving is simply not complete without a pumpkin pie on the table. Not only is the dessert rich in family folklore, it’s make-ahead easy. With all the flurry of activity on Thanksgiving morning, it’s nice to have a few pre-made pies resting on the counter, waiting patiently for a dollop of whipped cream.

It’s hard to top the traditional Libby’s Famous Pumpkin Pie recipe, which has been on the label for over 50 years. This pumpkin custard has the perfect creamy taste, and allows the time-honored spice blend to come through. Or, for a cool twist on tradition, try the Easy Pumpkin Cream Pie, which is an easy dessert redolent with the flavors of the season.

Libby’s Famous Pumpkin Pie
(Makes 8 servings)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby’s 100 Percent Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, 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 in preheated 425° F oven 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 two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note:
• If you substitute 1 3/4 teaspoons of pumpkin spice for the cinnamon, ginger, and cloves, the taste will be slightly different.
• Do not freeze, as this will cause the crust to separate from the filling.

Easy Pumpkin Cream Pie
(Makes 8 servings)

1 9-inch (6 ounces) prepared graham cracker crust
1 can (15 ounces) Libby’s 100 Percent Pure Pumpkin
1 package (5.1 ounces) vanilla instant pudding and pie-filling mix
1 cup Nestlé Carnation Evaporated Milk
1 teaspoon pumpkin pie spice
2 cups (about 6 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries (optional)

COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Source: Family Features.