Here is our favorite holiday pumpkin pie recipe. It's the one straight off the Libby's solid pack pumpkin can. If you haven't tried it yet, it has a thick creamy texture and I think 'just the right' sweetness and spice.

Libby's Famous Pumpkin Pie
(makes two 9 inch deep dish pies)

Preheat oven to 425F degrees.

2 unbaked pie crusts (9 inch - deep dish - 4 cup volume)

Stir together until well mixed:

4 eggs, lightly beaten
1 can (29 ounces) solid pack pumpkin (not pie mix)
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) undiluted evaporated milk (can use low fat evaporated milk)

Pour into pie shells. If using metal or foil pie pans, place on a baking sheet.
Bake for 15 minutes at 425F degrees. Reduce the temperature to 350F degrees; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Enjoy!

Betsy