Libby's Pumpkin Pie

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 large eggs

1 (15 ounce) can pumpkin

1 (12 ounce) can evaporated milk

1 unbaked pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a 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 oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 to 50 minutes or until a knife inserted in the middle of the pie comes out clean. Cool on wire rack for 2 hours. 

Banana Cream Pie

This pie is what my Mom has always made for us on holidays.  We love it!

Banana Cream Pie

Ingredients:

¾ cup sugar

2 Tbsp cornstarch

2 Tbsp flour

½ tsp salt

2 cups milk

2 slightly beaten eggs

1 cup heavy cream (divided)

1 tsp vanilla (and a little more to sweeten topping)

Powdered sugar

3 bananas

Pie Crust Recipe

Instructions:

Mix first four ingredients.  Gradually stir in milk, stirring constantly.  Bring to a boil.  Cook until thick.  Stir a little hot mixture into eggs.  Return the mixture to the hot mixture and stir.  Bring to a boil, stirring constantly.  Cool then chill.  Beat well.  Whip ½ cup heavy cream until semi-stiff peaks form. Fold in the whipped cream and vanilla into the filling mixture.  Line a baked pie shell with the *bananas.  Top with filling.  Beat ½ cup cream and sweeten with powdered sugar and vanilla.  Spread whipped cream over filling and decorate with more bananas if desired.  Chill for an hour before serving.

*Note if you want the bananas to not turn brown toss them in a little fruit fresh before you line them in the pie pan.

Here is a wonderful Pie Crust recipe that is very simple and easy to make it is from Our Best Bites.