Hands are warmed with gloves, necks with scarves, ears with hats. Fuzzy socks are pulled over

freezing toes, while jeans are zipped and coats are buttoned. That’s right folks, fall has arrived… in most places that is. But we like to pretend Phoenix is one of those places. One of those places where there is truly a need for rakes because the leaves turned orange and yellow and fell, and thermal underwear because the air is crisp and cold and a need for rain boots because the rain comes down so hard that it is impossible to escape the puddles. We can pretend. You get the picture, right? With this pumpkin pie recipe, you will feel no absence of fall in your life. Libby’s Famous Pumpkin Pie recipe received 4.8 stars and should be mixed, baked, eaten and shared with all. So get messy, crack the eggs, lick the beaters and enjoy a recipe that will make your house feel like home, smell like heaven, and taste like a dream.

Ingredients:

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

What to do:

MIX sugar, cinnamon, salt, 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 shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.