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Traditional Pumpkin Pie

1 (9 inch) unbaked pastry shell (I use Pet-Ritz Deep Dish)
1 (16 oz.) can pumpkin (about 2 Cups)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/2 t. salt

Preheat oven to 425 degrees.

In a large bowl, combine all ingredients except pastry shell. Mix well.

Pour into pastry shell.

Bake 15 minutes.

Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.

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Tart Cranberry Relish

3 oz. pkg. raspberry jello
1/2 C. boiling water
12 oz. package fresh cranberries
1 1/2 C. sugar
2 medium apples
1 orange, rind included
20 oz. can crushed pineapple

In a large bowl, dissolve jello in water.

Chop cranberries, apples and orange in a food blender or processor.

Add pineapple and sugar.

Add jello to fruit mixture.

Stir well and place in a plastic container.

Refrigerate. Can be frozen.

12 servings

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Sweet Potato Casserole

5 medium sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk


1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped

Boil and mash potatoes.

Mix in sugar, butter, eggs, vanilla and milk.

Put in a 9×13 pan or a casserole dish.

Melt butter and mix in remaining topping ingredients.

Sprinkle topping on sweet potato mixture and bake for 25-30 minutes in a 350 degree oven.