As you prepare for Thanksgiving this month, you can plan ahead. Here are a few of my personal recipes to enjoy—two of my family’s favorites.

Pumpkin Pie

2 eggs (beat slightly)

1 can of pumpkin

1 cup of sugar

1/4 tsp. pumpkin pie spice

1/4 tsp. nutmeg

1 large can Carnation milk

Mix all ingredients together with a wire whisk and pour into a 10 inch pie pan. Bake at 425 degree for 15 minutes. Bake at 350 degrees for 42 minutes. Serve with whipped cream if desired.

Pie Crust

1 1/3 c. Crisco

1 tsp. salt

3 cups flour

Place the above ingredients in a large mixing bowl and cut Crisco into flour with pastry blender or fork until mixture is course and grainy.

Put the following ingredients into a tumbler and shake until mixed well.

1 egg

6 tbsp. water

1 tsp. vinegar

Pour the above mixture into the flour and Crisco. Mix until the dough becomes a ball. Divide the dough in half. Roll out the pie crust on a floured mat or on wax paper, place in pie dish, and bake at 450 degrees for about 12 minutes.