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Elsie’s Pumpkin Pie (a.k.a Libby’s)

 3/4 cup 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 oz.) LIBBY'S® Pure Pumpkin Filling - Gram always insisted on Libby's
 12 oz. evaporated milk
 1 pie crust
 whipped cream

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 filling into pie shell.


BAKE: 425° F 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.