Ingredients
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3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar (both work)
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1/2 teaspoon salt
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2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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2 large eggs
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1 teaspoon vanilla
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1 (15 ounce) can libbys pumpkin, solid pack
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1 (12 ounce) can evaporated milk (not sweetened condensed)
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1 unbaked 9-inch deep dish pie pastry
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Cool Whip
Instructions
- Mix sugar, salt and spices in small bowl.
- In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
- Slowly stir in evaporated milk.
- (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
- Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
- Pie is done when very center jiggles a little, like jello.
- And knife inserted about midway comes out clean.
- Cool for about 2 hours before serving.
- Pie will set up completely as it cools.
- *You can also make 2 (9") shallow pies out of this if desired.
- Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
- * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.