Libby’s Pumpkin Pie
¾ cup sugar
1 tsp. cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby’s Pure Pumpkin
1 can (12 oz.) evaporated milk (I use the small can instead)
1 unbaked deep-dish pie shell
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. In a larger bowl, beat eggs, then stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 and bake for additional 40 to 50 minutes.