2 Unbaked 9 inch (4 cup
-volume) deep dish pie
-shells
1 1/2 c Granulated sugar
1 ts Salt
2 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
4 Eggs
3 1/2 c (29 oz. can) Libby’s solid
-pack pumpkin
3 c (two 12 fluid oz. cans)
-carnation evaporated milk
(from the can of Libby’s Pumpkin)
Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs
lightly in bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir
in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven
for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50
minutes more or until knife inserted near center comes out clean. Cool on
wire rack for 3 hours.
Serve immediately or chill (do not freeze).
Yields
16 Servings