Pumpkin Pie


  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby’s Pumpkin
  • 1 can (12 oz.) evaporated milk


Preheat oven to 425.

Make pate brisee.  Place pie dough in pie pan.

Mix sugar, cinnamon, ginger and cloves in a small bowl.  Beat eggs in a large bowl (i.e. mixing bowl).  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie crust.   

Bake at 425 for 15 minutes.  Reduce temperature to 350 and bake for an additional 40-50 minutes or until knife inserted in middle comes out clean.  Cool 2 hours, then serve immediately or cover with saran wrap and refrigerate.