1 can (15 oz.) Libby's® 100% Pure Pumpkin
1½ cups (I can or 12 fl. oz.) Carnation® Evaporated Milk
¾ cup granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 unbaked 9-inch (4 cup volume) deep-dish pie shell
MIX dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Makes 10 servings
For Chai Spice Pumpkin Pie:
Add additional ¼ tsp Nutmeg, I tsp ground Cardamom, ½ tsp ground Cinnamon, ½ tsp ground Ginger.
For Bourbon Pumpkin Pie:
Add 2 tbsp. bourbon when adding milk.
