Libby's Original Pumpkin Pie

I’m pretty particular about my pumpkin pie. It can’t be store bought. I’ve had lots of different kinds, but I always come back to this one - which is straight off the label on the back of the can. In my book, nothing beats it!

INGREDIENTS

3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15-oz can 100% Pure Pumpkin
1 12-oz can evaporated milk
1 unbaked 9-inch deep-dish pie shell
whipped cream for serving (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 oven for 15 minutes. Reduce temperature to 350 and bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours, then serve with whipped cream or refrigerate.

Makes 8 servings.