Libby's Famous Pumpkin Pie


1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk


PREHEAT oven to 425° F.

COMBINE sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually
stir in evaporated milk. Pour into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes
or until knife inserted near center comes out clean. Cool on wire rack for 2
hours. Serve immediately or refrigerate. (Do not freeze as this will cause
the crust to separate from the filling.)

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in
preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake
for 20 to 30 minutes or until pies test done.

NOTE:
* If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

* 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon,
ginger and cloves, however, the taste will be slightly different.

FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ® CARNATION® Lowfat Evaporated or
Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (6,000 feet): Deep-dish pie- extend second bake time
to 55 to 60 minutes. Shallow pies- no change needed.

Makes 8 servings
____________________________________________________________

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.