Libby's Famous Pumpkin Pie (Easy)
From: Dawn/NYS
Makes 8 servings

1 unbaked 9-inch deep-dish pie shell
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 3/4 cups (15ounce can) Libby's 100% Pure Pumpkin
1 1/2 cups (12 fluid-ounce can) Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, 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 degrees 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-inch (2-cup volume) pie shells. Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees 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).

1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.
For lower fat/calorie pie, substitute Nestle® Carnation® Lowfat Evaporated or Fat Free Evaporated Milk.

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