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Ingredients:
2 teaspoons unflavored gelatin
1/4 cup cold water
3 eggs, separated
1 cup sugar
1 1/4 cups Libby’s canned pumpkin
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk
1 9″ graham cracker pie shell
Whipped cream

Soften gelatin in cold water for 5 minutes. Beat the egg yolks, then add 1/2 cup sugar, pumpkin,salt, spices and milk. Cook over low heat, stirring constantly until mixture begins to thicken. Add the gelatin to the hot pumpkin mixture and stir until gelatin dissolves. Cool. When mixture begins to thicken, beat the egg whites until almost stiff and beat in remaining 1/2 cup sugar, one Tbls at a time. Fold into pumpkin mixture and pour into pie shell. Chill until firm. Cover with whipped topping prior to serving. Yield: one 9″ pie.

Ingredients:
2 envelopes unflavored gelatin
1 cup unsweetened apple juice
1/4 cup water
16 oz Libby’s canned pumpkin
2 Tbls brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 cup graham cracker crumbs
whipped topping

Sprinkle gelatin over apple juice in a one quart saucepan to soften. Add 1/4 cup water, then heat at a low temperature until gelatin is dissolved, stirring continuously. Remove from heat. Combine pumpkin, brown sugar, ginger, cinnamon and cloves, then mix in gelatin mixture until smooth. Refrigerate until mixture mounds when scooped with a spoon; stir occasionally.

Beat pumpkin mixture until light, then fold in one cup of whipped topping. Sprinkle graham cracker crumbs in the bottom of a 9″ square pan that has been sprayed with non-stick cooking spray. Pour pumpkin mixture into pan, then refrigerate, covered for at least 2 hours, or until firm. Serve with whipped cream for topping. Yield: 9 servings.

Ingredients:

2 cups of Libby’s pumpkin
3/4 cup brown sugar
1/4 cup white sugar
3 eggs, well beaten
1 tsp allspice
3/4 cup evaporated milk
1 tsp cinnamon
1/2 tsp ginger
dash of salt
1 cup crushed peanut brittle candy

Combine all ingredients except candy. Mix well. Cook over hot water 10 minutes. Pour into pie shell. Bake at 425 degrees about 25 minutes or until a inserted knife comes out clean. Sprinkle with candy and return to oven until candy begins to melt.

Ingredients:
1 1/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cloves
4 large eggs
1 (29 oz.) can Libby’s 100% Pure Pumpkin
2 cans (12 fluid oz. ea.) evaporated milk
2 unbaked 9″ deep dish pie shells

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 and bake 40-50 minutes, or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Note: Do not freeze pie, as this will cause the crust to separate from the filling.