Pumpkin Pie

Source: Libby’s Pumpkin ~ Old recipe.

Preheat oven to 425°.

Combine sugar and spices in small bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 min. at 425°.

Reduce temperature to 350°.

Bake for 40 to 50 min. or until knife inserted near center comes out clean.

Cool on wire rack approx. 2 hrs.

Serve immediately or chill. Do not freeze, as this may cause filling to separate from crust.

Makes one 9 inch deep-dish pie, 8 servings.


For pre-mixed Pumpkin Spice recipe, see: PumpkinSpice.htm.

For 2 shallow pies, substitute two 9 in. pie shells (2 cup volume). Bake in preheated oven 425° for 15 min. Reduce temperature to 350°. Bake for 20 to 30 min. or until pies test done.

For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.