[caption id="attachment_14161" align="alignnone" width="300"] Pumpkin Pie is good all year long. It's not just for Thanksgiving.[/caption] Pumpkin pie isn't just for Thanksgiving. I have recently discovered a quick and simple recipe for pumpkin pie that turns out beautifully and tastes wonderful, and who says you can't serve it at Christmas dinner? The recipe and directions are listed below. This recipe makes two pies and serves 16 people. Ingredients: 1 box refrigerated/frozen pie crusts (2 crusts) 1 15 oz. canned pumpkin 2 large eggs, lightly beaten ¾ cup granulated sugar ½ Tbsp. salt 1 Tbsp. ground cinnamon ½ Tbsp. ground ginger ¼ Tbsp. ground nutmeg 1 12 oz. can evaporated milk 1 container Cool-Whip topping (Optional) Directions: Step 1: Prepare pie crusts according to package directions for filled pie. Step 2: Preheat oven to 425 degrees. Step 3: Combine remaining ingredients except whipped topping and mix well. Pour half of mixture into each pie crust. Step 4: Bake at 425 for 15 minutes. Reduce temperature to 350 degrees. Cover crust edges with aluminum foil to prevent over browning. Cook an additional 50-55 minutes at 350 or until knife inserted in center comes out clean. Cool. Step 5: Garnish with whipped topping if desired. Serve. Enjoy!