Pumpkin pie has always been one of my favorites. A true classic. A piece of slightly warm pie with a dollop of whip cream is comfort food at its best. And for me, one of the best recipes for pumpkin pie is the one on the can (Libby's). I don't know why more people don't use it. It always comes out just right.
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 ounces) Libby's 100% Pure Pumpkin
2 cans (12 ounces each) evaporated milk
2 unbaked 9-inch deep dish pie shells
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes, or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. serve immediately or refrigerate.