Pumpkin Pie "Libby's"
LeftEdgeImage Ingredients:
  • 2 eggs slightly beaten
  • 1 can(16 oz)Solid Pack Pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 2/3 cup evaporated milk or light cream
  • 1 9" unbaked pie shell with high fluted edge

 RecipeImage
Directions:
    1. Preheat oven to 425°F.
    2. Mix filling ingredients in order given.
    3. Pour into pie shell.
    4. Bake in preheated 425F oven for 15 min.
    5. Reduce temperature to 350F and continue baking for 45 min.
    6. Test by inserted a knike in the center of pie filling, should come out clean.
    7. Cool.
    8.Garnish with whipped cream, if desired.
Notes:
*** NOTE: If uning regular frozen pie shells, recipe fills two. Bake on cookie sheet in preheated 425F oven for 15 min. Reduce heat to 350F and continue baking about 30 min. until pie test done.

If using deep dish frozen pie shells, recipe fills one. Let shell thaw for ten min; then pinch edge so tat it stands 1/2 inch above rim of pan. Bake on cookie sheet in preheated 425F oven for 15 min. Reduce heat to 350F and continue baking for about 50 min. or until pie test done.

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