Pumpkin Pie

Michelle likes this traditional recipe from Libby's pumpkin.


4  eggs, slightly beaten
1  can (29 oz.) Libby's pumpkin
1-1/2  cups sugar
1  tsp. salt
2  tsp. cinnamon
1  tsp. ginger
1/2  tsp. cloves
2  cans evaporated milk, (12-13 fl. oz. ea.)
9-inch unbaked pie shells with high fluted edge*


Combine filling ingredients in order given; divide evenly into pie shells. Bake at 425 for 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool.

*If using regular size frozen pie shells, recipe fills 4. Bake on preheated cookie sheets at 375 degrees for 45 minutes.

*If using deep dish frozen pie shells, recipe fills 2. Let shell thaw 20 minutes, recrimp edge to stand 1/2-inch above rim. Bake on preheated cookie sheet at 375 degrees for 70 minutes.

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