Pumpkin Pie - It's Feeling Like Fall

If it says Libby's, Libby's, Libby's on the label, label, label you will like it, like it, like it on your table, table, table... I love the Libby's Pumpkin Pie Recipe and have always gotten raves on this recipe so why mess with a good thing.  Here is the recipe for the single pie.  With the larger can of pumpkin  it makes two pies. (Which is what I did)  I used a store bought roll out crust.  I am really bad at making pie crust and needed "The Pioneer Woman's" Pie Workshop.  

LIBBY'S® Famous Pumpkin Pie

Prep:

15 mins

Cooking:

55 mins

Cooling:

120 mins

Yields:

8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, 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 oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Even though I am so bad at making crust at least they liked it. 

Until Next Time,

Pam