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 425 F. over for 15 minutes. Reduce
temperature to 350 F.; bake 40-50 minutes or until
knife inserted near center comes out clean. Cool on
wire rack for 2 hours. Serve immediately or
refrigerate.
Note- Do not freeze pie, as this will cause the
crust to separate from the filling.
Note- 1 3.4 tsp pumpkin pie spice may be substituted
for the cinnamon, ginger & cloves, however, the
taste will be slightly different.
Serving
Suggestions
8
Originally Submitted
12/19/2010
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