Ingredients:
3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar ( both work)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon vanilla
1 (15 ounce) cans libbys pumpkin, solid pack
1 (12 ounce) cans evaporated milk ( not sweetened condensed)
1 unbaked 9-inch deep dish pie pastry
Cool Whip
Directions:
Mix sugar, salt and spices in small bowl.
In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
Slowly stir in evaporated milk.
(I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
Pie is done when very center jiggles a little, like jello.
And knife inserted about midway comes out clean.
Cool for about 2 hours before serving.
Pie will set up completely as it cools.
*You can also make 2 (9″) shallow pies out of this if desired.
Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
* I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.