Pumpkin Pie

Makes 2 pies - for recipe for 1 pie, click here

1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz.) Libby's Pumpkin
2 cans (12 oz. each) Carnation Evaporated Milk
2 unbaked 9-inch deep-dish pie shells (4-cup volume)

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° oven for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

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