Pumpkin Pie

By: Joy Schantz

Recipe History: Having tried several different pumpkin  pie recipes, I always came back to the one on the Libby's Pumpkin can! It never let me down.

Ingredients:
2 eggs
1 16-oz can solid pack pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
(OR 1-3/4 tsps Pumpkin spice in place of cinnamon, ginger and cloves)
1 12-oz can evaporated milk
1 unbaked pie crust, crimped at edges

Directions:

• Preheat oven to 425.
• If using a foil pie pan, place on a heavy-duty cookie sheet
• Beat eggs lightly in large bowl.
• Stir in remaining ingredients in order given.
• Pour into unbaked pie crust.
• Bake for 15 minutes at 425.
• Reduce temperature to 350.
• Bake another 40-50 minutes or until knife inserted in center comes out clean.
• Cool on wire rack.