Libby's Famous Pumpkin Pie

Ingredients:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz.) 100% LIBBY'S pure pumpkin pie
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Directions:
Mix sugar, salt, cinnamon, 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 shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Notes:
Best pumpkin pie recipe! Be sure to top with real whipping cream (found in the milk section of the grocery store). Beat the whipping cream on high, adding powdered sugar to sweeten. Also, I like to use homemade pie crust. The one in Better Homes and Gardens Cook Book is great. As for the pies, I usually have to bake them at least 10 minutes more to get the knife/tooth pick to come out clean.

Source:
LIBBY'S 100% Pure Pumpkin can label

Dyed Easter Eggs

Ingredients:

food coloring

vinegar

water

hard-boiled eggs

crayons

Directions:

Combine 1 teaspoon food coloring with 2 teaspoons vinegar in a cup. Add water to the halfway point. Decorate the eggs with crayons. Gently place the eggs in the dye. Let them sit for a bit, then remove.

Source:

The Easter Bunny's Assistant by Jan Thomas