Instructions: PREHEAT oven to 425F.

BEAT eggs lightly in large bowl. Stir in pumpkin pie mix and evaporated milk. Pour into pie shell. BAKE for 15 minutes. Reduce temperature to 350 F.; bake for 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from crust.) 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 40 minutes or until pies test done.

NOTE: If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

FOR LOWER FAT/CALORIE PIE, substitute NESTLE CARNATION Lowfat Evaporated or Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (6,000 ft.): Deep-dish pie - extend second baking time to 55 to 65 minutes. Shallow pies - no change needed.

Diana Says: Im sending in the recipe that I got and tried last year. Ive been married a year and a half and Im starting some traditions of my own. The recipe that I tried last year was for a pumpkin pie. I found it on the can of pumpkin and it is on their website. which is www.verybestbaking.com. I hope that you enjoy it as much as I did. Im a very new cook.

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