Pumpkin Pie

It's Thanksgiving time!!!  Baking season has officially begun and will continue in this house well into Nicki's birthday in January.  Oh...then our missionary comes home the first of March, so I guess we'll continue it nearly into Spring!!!  I can't remember where I got this recipe, but it's the best one I've found yet.

1 lrg can pumpkin
4 eggs
3/4 c sugar
3/4 c brown sugar
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp pumpkin pie spice
1/8 tsp cloves
1/8 tsp all spice
1 can evaporated milk
1 can regular milk

Mix pumpkin and eggs.  Add both sugars gradually.  Add spices.  Pour in liquids and mix well.  Bake at 415 for 15 min - then turn oven down to 350 and bake 40 - 50 minutes. Or until knife inserted comes out clean.

World's Greatest Pie Crust!

It's impossible to mess this recipe up!  You'll be turning out bakery-like pies in no time!

1/2 C flour
2/3 C shortening (I use butter flavor)
3/4 tsp salt

Put all ingredients in bowl and mix lightly until crumbly.  Add 3 T cool water and mix with fingers until well incorporated.

Makes 1 pie shell

Erin's Raspberry Topped Lemon Pie

What would my family do without one of my best friends and one of the best cooks I know...Erin!!!  If you love raspberries and you love lemon....then watch out!

Ingredients:
1 (9in) graham cracker pie crust
1 (10 oz) pkg frozen red raspberries in syrup, thawed
1 T cornstarch
3 egg yolks
1 (14oz) can sweetened condensed milk
1/2 c lemon juice from concentrate
2 drops yellow food coloring
whipped cream (you can use a whipped topping, but it's not nearly as good!)

Preheat oven to 350.  In saucepan, combine raspberries and cornstarch; cook and stir until thickened.  In bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring.  Pour into crust, bake 8 minutes.  Spoon raspberry mixture over top.  Chill 4 hours.  Spread with whipped cream and serve.  Refrigerate leftovers.