Pumpkin Pie

Pumpkin Pie

1 can pumpkin

5 eggs

2 c sugar

2 T cornstarch

3 c milk

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1 tsp salt

2 T butter (melted)

½ tsp vanilla

½ tsp lemon flavoring

This is enough for 2 pies. Mix together in order given and place into two unbaked pie shells. Bake in hot oven, 450° for 10 minutes, then in moderate oven, 325°, about 45 minutes or until mixture doesn’t adhere to knife.

This pie is so creamy and delicious without being overpowered by a pumpkin taste

Pecan Pie

I think that my cousins like pecan pie better than pumpkin pie at Thanksgiving. Each year my grandmother makes 2 of each kind of pie. We devour the pies...and whatever is left is dinner for Thanksgiving night!

This pie is easy to make and delicious to eat. I love to put it in the fridge and eat it cold.

Pecan Pie

3 eggs, beaten

1/8 tsp salt

1 c. sugar, white or brown

½ stick butter

1 c. Karo syrup

1 tsp vanilla

1 c pecans

Mix ingredients and pour into an unbaked pie shell. Bake in hot oven (400°) for 15 minutes and then reduce heat to 325° and bake about 30 minutes longer.