Pumpkin Pie
(Libby's Famous Pumpkin Pie recipe for one pie)
3/4 c. sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 fl. oz) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Mix sugar, salt, and spices in small bowl (whisk).
Beat eggs in large bowl (whisk).
Stir in pumpkin and sugar-spice mixture (whisk).
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes.
Reduce temperature to 350 degrees and bake 40-50 minutes or until a knife inserted near center comes out clean. Cook on wire rack for two hours. Serve immediately or refrigerate.
(I used a pie crust shield, but as the filling overflowed the pie crust, the shield simply baked onto the pie and then broke the crust off when I tried to remove the shield, rather defeating the purpose of avoiding a ruined, burnt crust. I suggest either buying a deeper pie crust so that that the filling doesn't touch the shield or not using all of the filling, as I'm not sure a deeper or bigger crust can be purchased, or perhaps adding the shield later in the baking process.)