Pumpkin pie.

For desert my daughter made us this pumpkin pie.

We have in the past made homemade pie crust but it is often time easier and faster to just buy a refrigerated crust.

You will need: 

One 9 inch refrigerated pie crust

1-15 oz can pumpkin

1-12 oz can evaporated milk

3/4 cup of sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 eggs.

Preheat oven to 425 degrees. 

Press crust into a pie pan. In a mixing bowl mix together all other ingredients.

Pour mix into crust.

To prevent the edges of the crust from burning we used aluminum foil just around the edges.

Bake at 425 for 15 min and then lower the temperature to 350. Bake pie for 20 min and then remove foil. Bake an additional 20-30 min or until you can insert a knife in the center and it comes out clean.

  My father also made this desert:

Caramel Apple Trifle

http://www.tasteofhome.com/recipes/colossal-caramel-apple-trifle

It was delish and I high recommend the Trifle recipe