• 7c9f492d0b207a7a7858faa7bffc583d

Libby's Famous Pumpkin Pie

Prep
Cook
Serves 16people
Ingredients
4
eggs, slightly beaten
1
can (29 oz) Libby's Solid Pack Pumpkin
1 1/2
cups sugar
1
tsp salt
2
tsp ground cinnamon
1
tsp ground ginger
1/2
tsp ground cloves
2
can (13 oz) each) evaporated milk or 3 1/2 cup half and half
2
9-inch unbaked pie shells with high-fluted edge
Directions
1.
Preheat oven to 425 degree. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yields 2 (9-inch) pies.
2.
NOTE: If using regular size frozen pie shells, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375 degrees. Bake 2 pies on cookie sheet 45 minutes or until pie test done as directed above. Repeat with remaining 2 pies.
3.
If using deep dish size frozen pie shells, recipe fills 2. Let shell thaw 20 minutes, then recrimp edge to stand 1/2-inch above rim. Preheat cookie sheet while preheating oven to 375 degree. Bake 70 minutes or until pie test done as noted above.
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