~LIBBY’S FAMOUS PUMPKIN PIE~

1/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
2 large eggs
1 can(15 oz.) Libby’s 100% Pure Pumpkin
1 can(12 fl. oz) Carnation Evaporated Milk
1 unbaked 9-inch(4-cup volume) deep-dish pie shell

MIX sugar, salt, cinnamon, 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 425F oven for 15 minutes. Reduce temperature to 350F: bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate.

NOTE: Do not freeze pie, as this will cause the crust to separate from filling.
*1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.

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Written By Merrilee