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Libby's Pumpkin Pie




Source of Recipe


Libby's


List of Ingredients




2 eggs slightly beaten
1 16 ounce can Libby's Solid Pack Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 teaspoon cloves
1-2/3 cups(13 ounces)
evaporated milk or light cream
1 9-inch unbaked pie shell with high fluted edge **



Recipe



Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F. and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Garnish with whipped cream, if desired. Makes
one 9-inch pie.

* If using regular frozen pie shells, recipe fills two. Bake on cookie sheet in preheated 425F. oven for 15 minutes. Reduce heat to 350F. and continue baking for about 30 minutes, until pies test done with knife, as
noted above.

**If using deep-dish frozen pie shells, recipe fills one. Let shell thaw for ten minutes; then pinch edge so that it stands 1/2 inch above the rim of pan. Bake filled pie on cookie sheet in preheated 425F. oven for 15 minutes. Reduce heat to 350F.; continue baking for about 50 minutes,
until pie tests done with knife, as noted above.