Ingredients
- 1 Can Libby’s 100% Pumpkin (29oz)
- 3 Cups Carnation Evaporated Milk (24 oz)
- 1.5 Cups Sugar
- 4 Large Eggs
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- .5 tsp Ground Cloves
- 2 unbaked 9″ deep dish pie shells
- Whipped Cream
Directions
Preheat oven to 425 degrees.Mix the dry ingredients (1.5 Cups Sugar, 1 tsp Salt, 2 tsp Ground Cinnamon, 1 tsp Ground Ginger, and .5 tsp Ground Cloves). Beat eggs (3 large) in a large bowl. Stir in the pumpkin (1 Can – 29 oz)and the dry ingredient mixture. Gradually stir in the Milk (3 Cans – 24 oz).
Pour into the pie shell and place in the oven.
Cook for 15 minutes at 425 degrees and then reduce the heat to 350 degrees and bake for another 30-40 minutes. The pie is done when the edges are firm and the center is set.
Cool for 2 hours on a wire rack before serving.