Pumpkin Pie

Source: Libby’s Pumpkin ~ Old recipe.

• 1 (9 in.) 4 cup volume deep-dish pie shell, unbaked
• 2 eggs
• 1 can (16 oz.) Libby’s Solid Pack Pumpkin
• 1 can (12 fluid oz.) Carnation Evaporated Milk
• ¾ cup granulated sugar
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground cloves

Preheat oven to 425°.

Combine sugar and spices in small bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 min. at 425°.

Reduce temperature to 350°.

Bake for 40 to 50 min. or until knife inserted near center comes out clean.

Cool on wire rack approx. 2 hrs.

Serve immediately or chill. Do not freeze, as this may cause filling to separate from crust.

Makes one 9 inch deep-dish pie, 8 servings.

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For pre-mixed Pumpkin Spice recipe, see: PumpkinSpice.htm.

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

For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.