Libby's Famous Pumpkin Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk

Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger and cloves in
small bowl. Beat egg slightly in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie
shell. Bake 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
wirerack for 2 hours. Serve immediately or refrigerate.

(Do not freeze as this will cause the crust to separate from the filling.)

For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake
in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F.;
bake for 20 to 30 minutes or until pies test done.

NOTE: * If using metal or foil pan(s), bake on preheated heavy-duty baking
sheet(s).

* 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon,
ginger and cloves, however, the taste will be slightly different.

For lower fat/calorie pie, substitute NESTLɮ CARNATION Lowfat
Evaporated or Fat Free Evaporated Milk.

Makes 8 servings


Jenn in Middle Missouri
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