Libby's Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on Libby's Pumpkin labels since 1950 and for a very good reason. This pie is easy to prepare and even easier to enjoy. Just mix, pour, and bake for a delicious homemade tradition. Happy Thanksgiving everybody!

Libby's Pumpkin Pie

3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
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.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

1. 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.

2. Pour into pie shell.

3. 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 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Minty Irish Chocolate Cream Pie

My friend Maggie is having a "Poker, Pi and (St.) Patrick's Day" Party tomorrow night and I found this recipe at Hershey's. I liked it because it was easy (I'm not overly experienced at making pies) and it screamed "St. Patrick's Day."

Minty Irish Chocolate Cream Pie
(Source: Hershey's)

1 extra serving-size packaged graham cracker crumb crust (9 oz.)

1-1/4 cups sugar
1/2 cup Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2-3/4 cups milk
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
1-1/2 cups frozen whipped topping, thawed
18 small (1-1/2 inch) York Peppermint Patties, divided
6 drops green food color(optional)

1. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm.

2. Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie.

10 servings.