Traditional Thanksgiving Pumpkin Pie

1 16oz. can pumpkin
1 c. milk
1/2 c. sugar
3 egg yolks ( beaten )
3 egg whites ( stiffly beaten )
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
Preparing your pie
Line 9" pie pan with uncooked pie pastry shell and flute edges.In bowl mix together pumpkin and milk.Add sugar , cinnamon and egg yolks.Add all spices and mix well.Fold in egg whites and add pumpkin pie filling to pie shell.Bake at 450° for 10 minutes , reduce heat to 375° and bake your pumpkin pie another 20 minutes or until pumpkin filling is firm.
For a special Holiday Treat top with whipped cream
Serve this Thanksgiving holiday favorite chilled

For homemade Pumpkin pie filling with fresh pumpkin
Wash and quarter a small pumpkin.Cook 30 minutes in steamer or
until pumpkin is tender.
Scoop pumpkin from shell and mash , salt to taste.
Use 2 cups mashed instead of canned pumpkin

Old Fashion Chocolate Pie
1/4 c. all-purpose flour
1/3 c. baking cocoa
1 c. sugar
2 1/4 c. water
1 tbsp. butter
1 tbsp. vanila extract
1/8 tsp. salt
1 pastry pie shell ( baked )
1 can or tub whipped cream
Preparing your pie
In large saucepan combine sugar , cocoa , flour and salt add water gradually .Cook while stirring over medium heat until mixture comes to a boil.Cook and stir another minute or until pie filling thickens.Remove from heat and stir in vanilla and butter.Pour into pastry pie shell.Refrigerate 2-3 hours. Top with whipped cream
Serve this holiday favorite chilled

Possum Pie a long time favorite
2 - 3 oz. pkgs. cream cheese (softened)
1 - 9" graham cracker crust
3/4 c. confectioners' sugar
1/4 c. instant chocolate pudding mix
1/4 c. instant vanilla pudding mix
2 cups milk
3/4 tsp. vanilla extract
1/2 c. whipped cream
1/4 cup pecans ( chopped )
Preparing your pie
In mixing bowl beat cream cheese and sugar until smooth and spread in bottom of pie crust.Sprinkle with pecans.In mixing bowl combine pudding mixes and add milk and vanilla.Beat for 2 minutes with low speed.Poor over pecans in pie shell and refrigerate 2 1/2 hours.
Top with whipped cream and serve chilled

Country Apple Pie
5 c. sliced apples (peeled cored)
3/4 c. water
3/4 c. sugar
dash of salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 tbsp. lemon juice
2 tbsp. cornstarch
1 tbsp. butter
1- 9" graham cracker pie crust
Prepare
Combine sugar , cinnamon , nutmeg , and salt in sauce pan stir in 1/2 c. of water , apples and lemon juice. Stir over medium heat until mixture comes to boil.Cover and simmer on low heat 15 mins. stirring occasionally or until apples are starting to get tender. Mix cornstarch with remaining water add to apple mixture stir until thickened , stir in butter and pour into pie crust.Bake in preheated oven for 30 mins.
Great served hot with Ice Cream.
The perfect end for your holiday meal

PASTRY CRUST TIPS
Measure measure measure ! Too much shortening makes pie crust greasy and crumbly. Too much flour makes pastry crust tough. Too much water turns it tough and soggy. Sprinkle water 1 tablespoon at a time into flour and shortening mixture.(USE ICE COLD WATER)
For a baked pie crust use glassor dull metal pan. Shiny metal pans keep pie crusts from browning properly. For a perfect fluted pie crust cover rim of crust with foil during the first part of baking.15 minutes before baking is done remove the foil for golden brown edges. For a pretty double crust pie, lightly brush the unbaked top with a beaten egg.
APPLE AND FRUIT FILLINGS
For quick clean up and to
avoid a mess in your oven bake the pie on a baking sheet.