2 eggs, lightly beaten
1 (16 oz.) can solid pack pumpkin (Libby's)
1 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 (12 oz.) can evaporated milk (Carnation)
2 env. Dream Whip
1 cup whole milk
1 tsp. vanilla
2 prepared graham cracker pie crusts (Keebler)
aluminum foil (to protect crust edges)
1 (16 oz.) tub Cool Whip (topping)

Preheat oven to 350°F.

Combine eggs, pumpkin, sugar, salt, cinnamon and evaporated milk, mixing thoroughly. Set aside.

In a large mixing bowl, beat Dream Whip, milk and vanilla. Beat on high until the topping thickens and forms peaks. Fold in the pumpkin mixture and spoon into pie crusts. Pull off 1-inch strips of aluminum foil. Crimp the aluminum foil around the top edge of the pie crusts to protect from burning. Place pies on heavy-duty cookie sheets.

Bake at 350°F for 40 to 50 minutes, or until knife inserted near the center comes out clean. Remove the crimped foil edges from the pies, cover with the clear lids and refrigerate.

When completely cool, spread Cool Whip over pie and serve.

Makes 2 pies.

Submitted by: Ana Fuller