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Libby's Pumpkin Pie
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| 2 unbaked 9" deep-dish pie shells | |
| 1.5 cups | granulated sugar |
| 1 tsp | salt |
| 2 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| 1/2 tsp | ground cloves |
| 4 | eggs |
| 3.5 cups (29oz can) | Libby's pumpkin |
| 3 cups (2-12oz cans) | evaporated milk |
1. Combine sugar, salt, cinnamon, ginger and cloves in a medium size bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mix. Gradually stir in the evaporated milk. Pour into pie shells.
2. Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Cool on wire racks for 2 hours. Serve immediately or chill.
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