I love this pumpkin pie. You know, tradition is tradition. This pie hasn’t changed it’s recipe for years. It stands the test of time for sure.
Pumpkin Pie (Libby's)
Ingredients
- 1 can Libby's Pure Pumpkin
- 1 can carnation evaporated milk
- 1 unbaked deep-dish pie shell
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 2 eggs
- cool whip (optional)
Instructions
- Mix sugar, cinnamon, salt, ginger, and cloves into small bowl.
- In a large bowl whisk eggs. stir in pumpkin and the sugar mixture. Gradually stir in evaporated milk.
- Pour into pie shell. (If any mixture is left, I place in ramakins to cook along side of pie.)
- Bake in a preheated 425 degree oven for 15 minutes, reduce temperature to 350 degrees and bake for additional 40-50 minutes. If toothpick comes out clean it is done.
- Cool on wire rack for 2 hours. Refrigerate immediately or serve.
- Serve with cool whip and enjoy.