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Libby's Pumpkin Pie
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 large eggs
1 can (29 ounce) pumpkin
2 cans (12 ounce each) nonfat evaporated milk
2 9-inch pie shells, unbaked

Beat eggs in a large bowl. Stir in pumpkin and then first 5 ingredients. Gradually add in milk. Pour into pie shells (have high fluted edges on them.) Bake in preheated 425? oven for 20 minutes and then at 350? for 40 to 50 minutes until a knife comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. And don't forget the whipped cream! The only variation from the one on the Libby's can is using nonfat evaporated milk. It makes it smoother.

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