Traditional Pumpkin Pie
Serving Size: 8
Preparation time: 12 mins
Cooking time: 50 mins
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
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
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 whipped cream
PREHEAT oven to 425°F.
COMBINE sugar, cinnamon, salt, 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.
NOTE: Do not freeze, as this will cause the crust to separate from the filling.
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves
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.