Pumpkin Dream Pie - cooking recipe

Ingredients

2 eggs, lightly beaten
1 (16 oz.) can Libby's solid pack pumpkin
1 c. granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. (12 fluid oz. can) undiluted evaporated milk (Carnation)
2 Dream Whip envelopes
1 c. milk (whole)
1 tsp. vanilla
2 pkg. graham cracker pie crusts (Keebler)
1 box aluminum foil
1 (16 oz.) container Cool Whip

Preparation

Combine the eggs, pumpkin, sugar, salt, cinnamon and evaporated milk, mixing thoroughly.
Set aside.
In a large mixing bowl, beat the Dream Whip, whole 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 and bake at 350\u00b0 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.