Famous Pumpkin Pie

[Guest guest]

Another good pie recipe. This one is from the Libby's canned pumpkin label. It

sets up so well. We also made these at Thanksgiving and have 2 in the oven

tonight. We decided that we like the pie spicer than the Libby's recipe, so

doubled the cinnamon, ginger and cloves that is in the orginal Libby's recipe.

I've already doubled it in the recipe below, so use as is, unless you don't want

the it as spicy.

 

 

Famous Pumpkin Pie

 

1 1/2 c. sugar

1 tsp. salt

2 tsp ground cinnamon

2 tsp. ground ginger

2 tsp. cloves

4 large eggs

1 can (29 oz.) LIBBY'S 100% Pure Pumpkin

2 cans (12 oz.) Evaporated Milk

2 unbaked Deep Dish 9 inch Pie Crusts

 

Mix sugar, salt, cinnamon, ginger and cloves. In small bowl, beat eggs. In a

large bowl, stir in pumpkin and sugar spice mixture. Gradually stir in the

evaporated milk.

 

Pour into the pie shells. Set pies on a cookie sheet.

 

Bake in preheated oven @ 425 F oven for 15 minutes. Reduce the temperature to

350 degrees F; bake for 40 - 50 minutes or until knife inserted near center

comes out clean. Cool on a wire rack for 2 hours. Serve immediately or

refrigerate.