- This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup Granulated Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 large Eggs
1 can (15 ounces) Libbey's 100% Pure Pumpkin
1 can (12 fluid ounces) Carnation Evaporated Milk
1 unbaked 9-inch Deep Dish Pie Shell (4-cup volume)
Whipped Cream (optional)

MIX sugar, salt, cinnamon, 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-degrees F. for 15 minutes. Reduce temperature to 350-degres 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 real whipped cream before serving (Do not use "Cool Whip"!)

NOTES: 1-3/4 teaspoons 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.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425-degree F. oven for 15 minutes. Reduce temperature to 350-degrees F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.). Deep-dish pie: extend second bake time to 55 to 60 minutes. Shallow pies: no change.

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8