Recipe Book: Pumpkin Pie

October 15, 2016

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Hopefully, you are not sick and tired of pumpkin everything, because Fall is very far from being over! So to change up the Pumpkin Spice Latte series a bit, here's Libby's Famous Pumpkin Pie Recipe! It has been a family favorite for, well, as long as I can remember!

Libby's Famous Pumpkin Pie
(Makes 8 servings- one pie)

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon*
1/2 tsp. ground ginger*
1/4 tsp. ground clovers*
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Preheat oven to 425ºF.
Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake at 425ºF for 15 minutes. Reduce temperature to 350ºF; bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.

* 1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.