Pumpkin Pie
Ingredients
1 unbaked 9-inch (4-cup volume) deep-dish pie shells
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp cloves, ground
2 eggs
1 can 15-ounce can Libby’s Solid Pack Pumpkin
1 can 12-fluid ounce can Carnation Evaporated Milk
Directions
Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire track for 3 hours. Serve immediately or chill (do not freeze).