~Pumpkin Pie~

Decorated patches, painted orange and brown

Vines curling, swirling, twirling underneath a frosty crown 

Luscious globes of goodness, roly poly, round

And perfect pumpkin pies see I, growing 'cross the ground.

                                                                                                 ~C

Yes, it is fall. The season of crunching steps and long, deep breaths, pumpkin spice and all things nice.  My favorite pumpkin pie recipe, from Libby's, altered by me...a delicious fall treat!

• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 3/4 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked Pillsbury 9-inch (4-cup volume) deep-dish pie shell

Directions

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

POUR into pie shell. Cover with foil ring.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 20 minutes.  Remove foil ring. Bake an additional 20-23 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Great served cold for breakfast the next morning.

Enjoy!!