Pumpkin Pie

This is straight from the Libby's Pumpkin can.

It's still the one I like best and I make it every year for the holidays.

It makes 2 pies.

2 unbaked pie shells

1 ½ c sugar                  

1 t salt                  

2 t cinnamon              

1 t ground ginger

½ t ground cloves

4 eggs

1 29 oz can pumpkin

2 12 oz cans evaporated milk

In small bowl mix dry ingredients.  In large bowl, beat eggs, then add pumpkin & sugar/spice mixture.  Blend well.  Gradually stir in evaporated milk.  Pour into shells.  Bake at 425 for 15 minutes, then turn down to 350 for 40-50 minutes or until knife inserted near center comes out clean.  Cool for two hours before serving.

* 3 ½ t pumpkin pie spice may be substituted for cinnamon, ginger & cloves.  Will alter taste slightly.