Pumpkin Pie

I asked my mother-in-law for a good pumpkin pie recipe. She said, I always just use the Libby pie recipe. I thought it was boring, but hey- they are the experts right? So while I've tried other recipes, I always go back to this one. It has the perfect pumpkin flavor. So this fall season...Libby it was.

INGREDIENTS

* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
* 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

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DIRECTIONS

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake 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. (Do not freeze as this will cause the crust to separate from the filling.)