INGREDIENTS:

1 pie crust, unbaked
2 c. pumpkin
1 can Eagle Brand condensed milk
1 egg
1 tsp. cinnamon
1 tsp. apple pie spice

DIRECTIONS:

In large size bowl blend together all ingredients. Turn into shell. Bake at 375 degrees for 50 to 55 minutes, or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour. Yields 8 servings.

INGREDIENTS AND DIRECTIONS:

Yummy. My guys would rather have this than pie! 1/2 c. butter, melted 3 eggs 1 lb. can pumpkin 2 1/2 tsp. pumpkin pie spice 1/2 c. brown sugar 2/3 c. milk 1/4 c. sugar 1 tsp. cinnamon 1/4 c. butter, not melted

Grease 13″x9″ pan. Reserve 1 cup cake mix. Combine remaining cake mix, melted butter and egg. Press into pan. Prepare filling by combining pumpkin, pumpkin spice, brown sugar and 2 eggs and milk. Pour over crust. Prepare topping by combining the 1 cup reserved cake mix, sugar, cinnamon and unmelted butter; sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until knife inserted comes out clean.

INGREDIENTS AND DIRECTIONS:

Empty 1 yellow cake mix in bowl and set aside 1 cup for topping. Add 1/2 cup melted butter and 1 egg to mix and blend. Press into bottom of 9 x 13 inch pan. Set aside.

In separate bowl put 3 2/3 cup cooked pumpkin or 1 (29 ounce) can cooked pumpkin. Add 3 eggs, 1 teaspoon cinnamon, 1/2 cup brown sugar and 1/2 cup milk. Pour into pan with crust. For topping, blend 1 cup reserved cake mix, 1/2 cup granulated sugar and 1/4 cup butter. Crumble and sprinkle over pie. Bake at 350 degrees for 1 hour.