If you don’t have a favorite family recipe for pumpkin pie, try one of these.

The first is an all-time favorite. It’s the Libby’s Famous Pumpkin Pie recipe that first appeared on their 100% Pure Pumpkin can in 1950; and it’s still on the can today. The traditional pie can be served plain or topped with whipped cream, flavored whipped cream or whipped topping.

The second recipe is different and more involved. It has a coconut crust, a chiffon-type filling and a dollop of cinnamon whipped cream on the top.

Toasting brings out the deliciousness of coconut. Just make sure you have time to stand there and watch it for a few minutes. You have to watch it “like a hawk” because it seems to go from light brown to burnt in seconds.

Toast coconut, dry, in a nonstick skillet on the stove, in a 325 F oven in a rimmed baking dish, or in the microwave in a microwave-safe dish. The secret is don’t rush it and stir often. Once it starts browning, give it your undivided attention.

Corinne Cook is a columnist for The Advocate. Reach her at food@the advocate.com.