Libby’s Famous Pumpkin Pie
Makes 8 servings
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 unbaked 9-inch (4-c. volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
TIP: 1 3/4 tsp. pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
Nutrition Facts per Serving: 280 calories; 100 calories from fat; 11g total fat;5g saturated fat; 70mg cholesterol; 350mg sodium; 40g carbohydrate, 2g fiber; 25g sugars; 6g protein; 130% DV vitamin A; 0% DV vitamin C; 15% DV calcium; 4% DV iron
Photo courtesy of Nestlé