Pumpkin Pie

If you’re like me at all…this season gets you craving for pumpkin carving, candy corn, Halloween costumes, Thanksgiving dinner and PUMPKIN PIE!

My mom and I used to make this recipe while I was growing up. We had one disastorous time when the pumpkin pie was a wet mess after baking – but every other time it has been a scrumptious success:

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin

1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
Mix sugar, cinnamon, salt, 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° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.
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