This is basically the Libby’s recipe with a twist
1 can (15 oz) Libby’s 100% Pumpkin
1-1/3 cups Carnation evaporated milk (not a whole can)
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked 9″ pie shell
Blind bake pie shell, covering edges with foil
While pie shell is baking, mix dry ingredients in small bowl
Whisk eggs in large bowl
Whisk in pumpkin and dry ingredients
Gradually whisk in milk
Remove baked pie shell from oven
While shell is still hot, pour in pumpkin mixture
Keep edge covered with a pie shield, or shape aluminum foil
Bake in preheated 425 degree oven for 15 minutes
Reduce temperature to 350 degrees
Bake for 30-40 minutes, until knife inserted near center comes out clean.
Cool on wire rack for 3 hours
Serve immediately or refrigerate.
