Libby's Famous Pumpkin Pie is always a treat for family gatherings. Thanksgiving is just not complete without a pumpkin pie. It's the most treasured tradition on my holiday table. Amidst the flurry of activity on Thanksgiving morning, I'm glad that my pumpkin pies are make-ahead easy, desserts just waiting to delight us.

It's hard to top the traditional Libby's Famous Pumpkin Pie recipe, which has been on the label for over 50 years. This pumpkin custard has the perfect creamy taste created by the blend of pumpkin and evaporated milk and allows the time-honored spice blend to come through. Make your holiday table its festive best with my top pie tips:

* Plan to make your crust ahead of time. Before rolling out, wrap in plastic and refrigerate for several hours or overnight. Remove dough from your refrigerator when you start to make pie filling.

* Practice "mise en

place"-measure everything for your pies and have them at hand before starting to bake.

* If you're a seasoned pie baker, start a sweet tradition by baking pumpkin pies with younger family members. They'll treasure your baking tips and ensure the family's pie heritage.

TASTES LIKE PUMPKIN - Kelton, 8 months, trys to eat a pumpkin while he and his family visit the pumpkin patch at Trinity United Methodist Church in Gainesville on Friday, October 10. (Photo by Hannah Bunning) * Pies generally serve 8. But do as I domake and serve more than one kind of pieand you'll find everyone wants a sliver of each! So you can "stretch" a pie further that way.

* Remember that "pie tomorrow"-leftover is always welcome!

Courtesy of Family Features
Libby's Famous Pumpkin Pie
(Makes 8 servings)
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 ounces) Libby's 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation
Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish
pie shell
Whipped cream (optional)

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.

TIP: 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.

Nutrition Facts per Serving: 260 calories, 9g total fat (4.5g saturated fat), 70mg cholesterol, 290mg sodium, 38g carbohydrate, 2g fiber, 25g sugars, 6g protein, 130% vitamin A, 15% calcium