Pumpkin Pie


  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) LIBBY’S(R) 100% Pure Pumpkin
  • 1 can (12 fl oz) CARNATION(R) Evaporated Milk
  • 1 unbaked 9-inch deep-dish pie shell


  1. Preheat oven to 425 degrees.
  2. Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
  3. Beat eggs in large bowl.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Pour into pie shell.
  7. Bake at 425 degrees for 15 minutes.
  8. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted incenter comes out clean.
  9. Cool on wire rack for 2 hours.
  10. Serve immediately or refrigerate.

Courtesy of LIBBY’S


One Response to “Pumpkin Pie”


  1. It’s Autumn! « Mandi's Cookbook - October 31, 2010

    […] to know why? Because I’ve made my first batch of Mulled Cider and my first Pumpkin Pie of the season! Nothing gets me ready to celebrate Halloween and Thanksgiving like fall-inspired […]

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