Pumpkin Pie

Pumpkin Pie

Follow the recipe on the back of the Libby’s pumpkin can! The best!

Ingredients:

3/4 cup sugar

1/2 salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 15-oz can of pumpkin puree (NOT pumpkin pie filling)

1 12-oz can evaporated milk

1 unbaked 9-inch deep-dish pie shell

Directions:

Preheat the oven to 425 degrees F.

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Slowly stir in evaporated milk. Make sure all ingredients are well blended. Carefully pour into pie shell. There will be just a little left over so pour this into a small ramekin and bake it at the same time as the pie.

Bake the pie in the preheated 425-degree oven for 15 minutes, then reduce the temperature of the oven to 350 degrees F. Let the pie continue to bake for another 40 to 50 minutes or until a knife poked into the center comes out clean. Let the pie cool on a wire rack for at least 2 hours before serving or refrigerating. It is best not to freeze the pie as it will get kind of watery and not taste as good.