1. LIBBYS Famous Pumpkin Pie 

1. This traditional pumpkin pie recipe is canned and can be bought at your local grocery store. It takes 15 minutes to prep, 55 minuets to cook, and can serve up 10 people.
2. What you will need:
   1. 3/4 cup of sugar
   2. 1 teaspoon of ground cinnamon
   3. 1/2 teaspoon of salt
   4. 1/2 teaspoon ground ginger
   5. 1/4 teaspoon of ground cloves
   6. 2 large eggs
   7. 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
   8. 1 can (12 fl. oz.) evaporated milk
3. Instructions:
   1. Preheat oven to 425 degrees.
   2. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
   3. Beat eggs in a separate bowl and stir in pumpkin and sugar-spice mixture.
   4. Gradually mix in evaporated milk.
   5. Pour mixture into a 9-inch pie shell.
   6.  Bake for 15 minuets. Then lower temperature to 350 degrees and bake pie once more for 40 to 50 minuets, or until knife inserted into center comes out clean.
   7. Cool on wire rack for 2 hours, then serve or refrigerate.

1. Homemade Fresh Pumpkin Pie
   1. For this recipe you will be making the crust and filling, it takes 20 minuets to prep, 40 minuets to cook, and serves up to 8 people.
   2. What you will need:
      1. For crust:
         1. 1 1/3 cups of all-purpose flour
         2. 1/2 teaspoon of salt
         3. 1/2 cup of vegetable shortening (can be substituted for butter)
         4. 3 1/2 tablespoons of cold water
      2. For Filling:
         1.  2 cups of mashed, cooked pumpkin
         2.  1 can (12 fl. oz.) can evaporated milk
         3. 2 eggs, beaten
         4. 3/4 cup packed brown sugar
         5. 1/2 teaspoon ground cinnamon
         6. 1/2 teaspoon of ground ginger
         7. 1/2 teaspoon of ground nutmeg
         8. 1/2 teaspoon of salt
   3. Instructions:
      1. Preheat oven to 400 degrees (F)
      2. Mix together flour and salt for pie crust. Add shortening (or butter) into flour mix and add water 1 tablespoon at a time in between mixes. Mix dough together until it is moist enough to hold together.
      3. Lightly flour your hands and shape dough into a ball, then on a floured board roll dough out until it is about 1/8 inches thick.
      4. Place an 8-to-9- inch round pan upside down on the rolled out dough, and cut about 1 1/2 inches around the pan.
      5.  Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Ease dough into the bottom of the pie pan.
      6. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender.
      7. Pour prepared mixture into crust, and bake 40 minutes or until knife inserted 1 inch from the edge comes out clean.
2. Healthy Pumpkin Pie
   1. This recipe uses substitute ingredients for a healthy alternative, and takes 45 minuets to make.
   2. Ingredients:
      1. For filling:
         1. 1 can (15 oz.) of pumpkin puree
         2. 1 can (13.5 oz.) of full – fat coconut milk
         3. 1/4 cup of rolled oats
         4. 2 tbsp of ground flax
         5. 1/3 cup of coconut sugar or brown sugar
         6. 2 tbsp of extra brown sugar or a pinch of pure stevia
         7. 2 tbsp of cinnamon
         8. 1 tsp of pumpkin pie spice
         9. 1/2 tsp of salt
         10. 1 tbsp pure vanilla extract
      2. For crust:
         1. 1 1/2 cups of pastry flour or all-purpose flour
         2. 1 tsp of salt
         3. 1/3 cup of sugar
         4. 1/2 cup of canola or vegetable oil
         5. 2-4 tbsp of water
   3. Instructions:
      1. Pre-heat oven to 200 degrees Fahrenheit .
      2. In a large bowl, combine all dry ingredients for the pie crust.
      3. Add oil and stir, then add in water until it sticks together but is not gummy.
      4. Press evenly into 10-inch pie pan, and place crust into oven. Raise temperature to 350 degrees Fahrenheit and bake for 15 minuets. Let cool before placing pie filling inside.
      5. If you choose to make the pie filling first, then pre-heat oven to 400 degrees Fahrenheit.
      6. Blend all filling ingredients until smooth  and pour into the prepared pie crust.
      7. Change temperature to 400 degrees Fahrenheit and bake for 27 minutes.
      8. Let cool and refrigerate for at least 5 hours.