Tuesday, November 25, 2008

Pumpkin Pie

(from the Libby's can)

3/4 c. sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz) Libby's pure pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9-inch deep dish pie shell

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 in preheated 425 oven for 15 minutes. Reduce temperature to 350 and 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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