Libby's New Pumpkin Pie Recipe

 

(Recipe and picture from here.

Ingredients

 

• 2 large eggs
• 15 ozun Libby's canned pumpkin puree
• 1 cup evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• one pie crust for DEEP pie pan

Instructions

• 1- Preheat oven to 425F.
• 2- Whisk eggs well in a large bowl, making sure to get them all well broken up. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.


• 3- Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. 4- Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until slightly puffed and set around the edges. 
• Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
•  5- Cool the pie on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.