Pumpkin Pie
Libby's can
1 hour | 425°
8
X
Ingredients
3/4 cup sugar2 large eggs
1/2 tsp. salt1 can (15 oz.) Libby's 100% Pure Pumpkin
1 tsp. cinnamon1 can (12 fl. oz.) evaporated milk
1/2 tsp. ground ginger1 unbaked 9” pie shell
1/4 tsp. ground cloves
Directions
Mix sugar, salt, cinnamon, ginger and cloves in large bowl. Beat in eggs. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shell; keep what doesn’t fit in the pie shell to make muffins. Bake on a baking sheet lined with foil at 425 degrees for 15 minutes. Reduce heat to 350; bake for 40-50 minutes more or until knife inserted near center comes out clean. Cool. Serve with whipped cream. (Note: preheat the baking sheet in the oven to avoid a soggy crust.)