Traditional Pumpkin Pie

1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt

Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pie crust. Mix well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.

From the kitchen of: Laurie Neader

Cherry Pie Filling (1961)

1 C. flour
1/2 C. butter
2 T. sugar
dash of salt

1 package vanilla pudding, prepared
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer

Rhubarb Pie

4 C. flour
1 1/2 C. sugar
2 eggs, beaten
4 C. rhubarb, cut into small pieces

Sift flour and sugar together. Add eggs. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Sprinkle with cinnamon. Arrange pastry strips over the top. Bake at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake 35 minutes longer.

From the kitchen of Arlette Eckman

French Cherry Pie (1963)

1 C. graham cracker crumbs
1 C. butter or margarine
1/2 C. chopped nuts

Mix together and spread in a 9×13 pan. Bake at 400 degrees for 10-15 minutes. Cool and crumble.

1 8 oz. pkg. cream cheese
1 C. powdered sugar
1/2 t. vanilla

Whip 1/2 pint whipping cream and fold into cream cheese mixture. Spread over crumbs and refrigerate for 2 hours.

Top with 1 can of Cherry pie filling.