Traditional Pumpkin Pie

Pumpkin Pie is a must at every Thanksgiving table!  I've tried many recipes that add cream cheese, pecans or a praline topping; there is no replacement for the traditional Pumpkin Pie!  I use the recipe right on the can of Libby's Pumpkin and there is never a morsel left!  Add a dollop of whipped cream...a perfect Thanksgiving dessert!
                                                           
Pumpkin Pie

Ingredients:

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can 100% Pure Pumpkin

1 (12 fluid ounce) can Evaporated Milk

Directions:

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)