Pumpkins, pumpkins, everywhere. But there's nothing wrong with canned pumpkin to make a decent pumpkin pie if you're not up to cutting up a fresh one or lack the time. Here is a good recipe for an easy pumpkin pie that's really delicious from Libby using a frozen crust too. And of course, if you prefer to buy yours ready-made, get a few and pop into the freezer to last and enjoy, especially if guests are coming for tea or coffee. Defrost in the fridge the day before served. Add a dollop of whipped cream and you're all set. PUMPKIN PIE RECIPE: • 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 oz. LIBBY'S® 100% Pure Pumpkin • 1 can 12 oz. NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk) • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Note: You can play around with this recipe to suit your dietary needs, such as using A Creamy almond milk instead of evaporated, 1/3 pure maple syrup instead of the white granulated, or less of the sugar (I use 1/2 cup) and however more or less of a spice you desire. Enjoy!