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.