Libby's Pumpkin Pie

This is a really east pumpkin pie recipe, and it's on the back of the Libby'd pureed

pumpkin can, so it's just as easy to look at that recipe as this. It's nothing special, I just stole it from them.

Pumpkin Pie

from Libby's 100% Pure Pumpkin Puree

Mix in a bowl:

- 1/2 cup sugar

- 1 teaspoon salt

- 2 teaspoons ground cinnamon

- 1 teaspoon ground ginger

- 1/2 teaspoon ground gloves

Mix in a separate bowl:

- 4 large beaten eggs

- 1 can Libby's 100% Pure Pumpkin

- 2 cans Carnation evaporated milk

I added the spices before I added the milk because the milk makes it really soupy and it'll be just the much messier trying to mix it when it's water consistency.

This will make two deep dish 9" pies, or 3 not deep dish pies. I just use Marie Calender's frozen pie crusts. That's it!

Stick it in the oven at 425 for 15 minutes, then reduce heat to 350 for 30 to 40 minutes.