Pumpkin Pie

Ingredients:
1 (9 inch) unbaked pie crust
1 (15 oz) can pumpkin (about 2 cups)
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Directions:
Preheat over to 425 degrees.  Mix all the ingredients (except the unbaked pie crust) together until smooth.  Pour into unbaked pie crust.  Bake for 15 minutes.  Reduce oven temperature to 350 degrees and cook for 35 to 40 more minutes or until 1 inch from the edge knife comes out clean.  Cool, garnish, and refrigerate.

Recipe from my grandmother-in-law, Laura Draney.  It is also on www.eaglebrand.com.

Chocolate Ice Cream Pie

Ingredients:
1 graham cracker crust
1 1/2 cups cold milk
1 cup of chocolate ice cream
1 large (6 oz) package of chocolate pudding and pie instant mix
1 carton of cool whip

Directions:
Mix cold milk and ice cream.  Add chocolate pudding mix.  Beat slow until it starts to thicken then pour into crust.  Refrigerate until firm.  Cover with cool whip.

Recipe from my mom, Margie Lanclos