|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
1 15-oz. can Libby's® 100% Pure Pumpkin
1 12-oz. can Carnation Evaporated Milk
Preheat oven to
425º 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.
min. Reduce temperature to 350º 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.