Libby's Original Pumpkin Pie
A recipe from the Sneaky Kitchen
1 9-inch unbaked deep dish pie crust
   (or 2 standard size unbaked pie crusts)
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 15-oz. can Libby's 100% Pure Pumpkin
1 12-oz. can Carnation Evaporated Milk

Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger & cloves in small bowl. Beat eggs lightly in lg. bowl. Stir in pumpkin & sugar-spice mixture. Gradually stir in evaporated milk. Pour into the pie shell.

Bake 15 min. Reduce temperature to 350 F. & bake 40 to 50 min. or until knife inserted near center comes out clean. With standard pie shells, baking time will be less; check often after 30 min.  Cool on a wire rack for 2 hours.  Refrigerate promptly unless you plan to serve right away.

Hint: this pie cannot be frozen successfully.