1-1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon*
1 tsp. ground ginger*
1/2 tsp. ground cloves*
4 large eggs
1 can (29 oz.) Libby's 100 Pure Pumpkin
2 cans (12 oz. each) Carnation Evaporated Milk
2 unbaked 9" (4 c. volume) deep-dish pie shells
*Note: 3-1/2 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however the taste will be slightly different.
Preheat oven to 425º.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425º oven for 15 minutes. Reduce temperature to 350º; bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
1. DO NOT freeze pie, as this will cause the crust to separate from the filling.
2. 3-1/2 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however the taste will be slightly different.