I love getting layouts from Puzzlemates. This month they are all about pumpkins and visiting the farm. I was trying to find a pumpkin poem that would be a great enhancement for the layouts but... All I kept thinking about was Pumpkin Pies! Have fun looking at the layouts! I have mixed them within my favorite Pumpkin Pie Recipe. Just in case you needed one!

Pumpkin Pie! Ingredients:

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Can of Pumpkin
1 can (12 fl. oz.) Evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 garnish of whipped cream, (optional) Directions:

PREHEAT oven to 425°F.

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. BAKE 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, if desired.

NOTE: Do not freeze, as this will cause the crust to separate from the filling. 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. FOR 2 SHALLOW PIES substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.