Great Pumpkin Pie

Yes, really love Pumpkin Pie season.  In fact, I love it so much so that I made some a few weeks early.  Hey, in my defense, it was already October.  As I stated before, I really am just great at following a recipe and in this case, it was the one on the can.  Libby's recipe is the best!!  Here it is:

Libby's Famous Pumpkin Pie
1 1/2 C sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground giner
1/2 tsp ground cloves
4 eggs
1 large can (29 oz) Pumpkin
2 cans (12 oz each) evaporated milk
2 unbaked 9-inch (4 c volume) deep-dish pie shells

MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shells.
BAKE in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minute more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

For those using pumpkin pie spice - use 3 1/2 tsp as substitution for cinnamon, ginger, and cloves.


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