Every holiday season, one of my favorite activities is baking... and it starts with Thanksgiving. I always bake pumpkin pie and a fruit pie. The most important part of a pie is homemade pie crust!!! This recipe is so easy you can't mess it up. Give it a try!

• 1 (9 inch) unbaked deep dish pie crust

• 3/4 cup white sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 2 eggs

• 1 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin

• 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

3. Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)

PIE CRUST RECIPE

• 1 1/8 cup flour

• 2 tablespoons sugar (optional)

• pinch of salt

• 1/8 cup water

• 1/3 cup oil (I use Canola)

Mix dry ingredients and then mix

in water and oil. Stir until well

mixed and form into a ball. For

best results, roll out between

waxed paper. You can also roll

it onto a floured countertop.