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Libby's Famous Pumpkin Pie

  • 1 unbaked 9" (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 2 large eggs
  • 1-3/4 cups (15-oz. can) Libby's® 100% Pure Pumpkin
  • 1 1/2 cups (12 fluid-oz. can) Nestle® Carnation® Evaporated Milk
Preheat oven to 425F.

Combine sugar, cinnamon, salt, ginger and cloves in 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 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. (Do not freeze as this will cause the crust to separate from the filling.)

For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425 F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Note:
If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).

For high altitude baking (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.

Source:
Nestle's VeryBestBaking.com


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