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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is actually on the label for Libby's 100% Pure Pumpkin, but turns out great every time! It's perfect with a pie crust from scratch (check my recipes for it). Ingredients:
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 large eggs |
1 (15 ounce) can libby's canned pumpkin |
1 (12 ounce) can evaporated milk |
1 deep dish pie shell (4 cup volume, from scratch is preferable) |
Directions:
1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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