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Sometimes the basic is best.  Take, for instance, Libby's famous Pumpkin Pie recipe, printed on most cans of  Libby's pumpkin.  This will make one generous deep dish pie, or two regular sized ones.  Great with a dab of whipped cream, a scoop of frozen yogurt or ice cream, or just plain with a glass of milk or a cup of coffee or tea.

Libby's Original Pumpkin Pie

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 and cloves in small bowl.  Beat eggs lightly in a large bowl.  Stir in the pumpkin and the sugar-spice mixture. Gradually stir in evaporated milk.  Pour into the pie shell.

Bake for 15 minutes.  Reduce temperature to 350║ F. and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean.  If using 2 standard size pie shells, baking time will be less; check frequently after 30 minutes.

Cool on a wire rack for 2 hours.  Refrigerate promptly unless you plan to serve right away.

Hint: this pie cannot be frozen successfully;  this causes the crust to separate from the filling, and the filling to change texture.

 

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