Preheat oven to 425*
2 eggs, slightly beaten
1 can (16 oz) Libby’s Solid Pack Pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2-3 cups (13 oz can) evaporated milk or Half ‘n Half
1 - 9 inch unbaked pie shell with high fluted edge
Mix filling ingredients in order given. Pour into pie shell. Bake at 425* for 15 minutes. Reduce temperature to 350
o and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. Cool and serve.
2 eggs, slightly beaten
1 can (16 oz) Libby’s Solid Pack Pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2-3 cups (13 oz can) evaporated milk or Half ‘n Half
1 - 9 inch unbaked pie shell with high fluted edge
Mix filling ingredients in order given. Pour into pie shell. Bake at 425* for 15 minutes. Reduce temperature to 350
o and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. Cool and serve.
