Nothing says Fall like a Pumpkin Pie. Pumpkins are an always popular Halloween ornament, yet they can also be a great ingredient in many autumn dishes. Here’s three great Pumpkin Pie recipes found in the blogs this week.

Traditional Pumpkin Pie
For the true Pumpkin Pie lover, there is no substitute besides going the traditional route. Using Pillsbury Refrigerated Pie Crusts, this recipe features a precise spice mixture of brown sugar, nutmeg, ground cloves, ground ginger, and cinnamon and can be made with canned pumpkins, or a puree made from the real thing. Check out the link below for the full recipe and, while you’re there, be sure to look at some of their other stuff—it’s a whole blog devoted to pumpkins!
http://www.rottenpumpkins.com/pumpkin-pie-recipes/204/

Thanksgiving Pumpkin Pie
This blogger found her Pumpkin Pie recipe in the Nov. 2008 Pillsbury Thanksgiving Book, and using our Refrigerated Pie Crusts, created one bright and beautiful-looking pie. If you’ve never made a Pumpkin Pie before, this could be a good place to start. It’s a really simple recipe, yet should have that same taste you know and love.
http://www.carriessweetlife.com/2009/10/pumpkin-pie-3/

Diary and Soy Free Pumpkin Pie
If you’d like to try something a little different, this is a great way to go and will please your vegan and gluten-free eaters! Instead of using dairy products, use rice milk with vanilla, as well as tapioca flour, xanthum gum, and agave nectar. Using the Pillsbury Refrigerated Pie Crusts, this “very convincing pie” is your best bet when you have either a special audience or just a craving for something a little different, but with that same traditional taste.
http://laurablog72.blogspot.com/2009/10/bettys-everything-free-pumpkin-pie.html

What’s your favorite Pumpkin Pie recipe? Perhaps you know of a way to spice up an old classic. We want to hear about it!