Mom's Pumpkin Pie (Libby's)

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.) Pure Pumpkin
1 can (12 fl. oz.) Evapoated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions: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.

NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Grandma Sharp's Chocolate Pie

20 large marshmallows

3/4 large Hershey bar with almonds (8ounce size)

1/3 cup of milk

1 half pint of heavy cream

9" pie crust

Melt in double boiler or microwave 20 large marshmallows, 3/4 large Hershey bar with almonds (8 ounce size) and 1/3 cup of milk.

Let cool add 1 half pint heavy cream whipped, mix together, pour into pie crust or graham cracker crust.

Shave 1/4 of chocolate bar on top. Then refrigerate about 4 hours or over night.

Notes:

1- Nancy's 9" deep crust pie crust works for this recipe

20 large marshmallows = 260 miniature marshmallows

Keep the 1/4 of chocolate bar in the freezer. It is easier to grade frozen.