1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
1/4 tsp nutmeg
2 large eggs
1 can (15 oz) Libby’s Pumpkin
1 can (12 oz) evaporated milk
2 large eggs
1 can (15 oz) Libby’s Pumpkin
1 can (12 oz) evaporated milk
- Mix sugar, cinnamon, salt, ginger, cloves and nutmeg in a 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 oven for 15 minutes
- Reduce temp to 350 and bake for another 40-50 minutes or until knife inserted near center comes out clean
- Cool on a wire rack for 2 hours
