Libby's Famous Pumpkin Pie
List of Ingredients
3/ 4 c sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9 inch deep dish pie shell
Recipe
Combine sugar, salt and spices in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin. Stir in sugar mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40 to 50 more minutes.
Test with a knife inserted in the center - pie is done when knife comes out clean.
Cool on a wire rack and keep refrigerated.
makes 8 servings.
Libby's NOTES:
Do not freeze, filling will separate from crust.
For shallow pies, 2 regular 9 inch pie shells may be used. Baking time will be 15 minutes at 425 and 20 to 30
minutes at 350.
High altitude (6,000 feet) - extend second baking time to 55 to 60 minute. Shallow pies will not change baking
time.
My Notes:
I place foil on the edges of the pie shell for the first baking and half of the second baking time so the crust is
not burned.
I often add more cinnamon than the recipe calls for.
To reduce spilling, partially fill the pie shell, then place in oven and fill the rest of the way.
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