Libby’s Famous Pumpkin Pie

 in Favorite Recipes by

Provided by Jo Ann Graham for the November 2012 issue of North Ellis Co.NOW Magazine.

  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 2 large eggs
  • 1 15-oz. can Libby’s canned pumpkin (not pumpkin pie filling)
  • 1 12-oz. can Carnation Evaporated Milk
  • 1 unbaked 9-inch pie crust
  1. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
  2. Beat eggs in a large bowl; stir in pumpkin and sugar-spice mixture.
  3. Gradually stir in milk; mix until smooth. Pour into pie shell.
  4. Bake in a preheated 425 F oven for 15 minutes. Reduce oven to 350 F and bake for 40-50 minutes, or until knife inserted in center comes out clean.
  5. Cool on wire rack for at least 2 hours. Serve with sweetened whipped cream; refrigerate any unused portion.