Libby's Pumpkin Pie

Scott's Favorite

Yield: 0 servings
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 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.) NESTL CARNATION Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

Preparation

  1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

  2. POUR into pie shell.

  3. BAKE in preheated 425 F oven for 15 minutes.

  4. REDUCE temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

  5. Top with whipped cream before serving.

  6. NOTE:

  7. 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

  8. Do not freeze, as this will cause the crust to separate from the filling.

  9. 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.
November 2013

This recipe is a personal recipe added by Dixie1dog and has not been tested or endorsed by MyRecipes.

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