Pumpkin Pie - Libby's
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
4 large eggs
1 can (29 oz) pumpkin
2 cans (12 fl oz each) evaporated milk
2 unbaked 9-inch (4 c volume) deep-dish pie shells
Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Sir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour mixture into pie shells.
Bake in preheated 425 degree F oven for 15 minutes. Reduce temp. to 350 degrees F; bake 40-50 minutes longer or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Do not freeze pie ... crust will separate from filling.
3 1/2 t pumpkin pie spice may be substituted for the cinnamon, ginger & cloves ... taste will be slightly different.