Pumpkin Pie

LIBBY’S PUMPKIN PIE

1 unbaked pie crust in 9” deep dish store bought of Katie’s crust recipe 

3/4 C white sugar 

1 tsp ground cinnamon 

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 eggs

1 15 oz can pumpkin purée 

1 12 oz can evaporated milk 

Preheat oven to 450

Combine salt, sugar, cinnamon, ginger and cloves in a small bowl. 

Beat eggs lightly in large bowl. Stir in pumpkin and sugar spice mixture. 

Gradually stir in evaporated milk. 

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 and bake for 40 to 50 minutes. Cool on wire rack two hours. Serve immediately or refrigerate. Don’t freeze.