Kelly's Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar (both work)
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 teaspoon vanilla
• 1 (15 ounce) can libbys pumpkin, solid pack
• 1 (12 ounce) can evaporated milk (not sweetened condensed)
• 1 unbaked 9-inch deep dish pie pastry
• cool whip

Recipe

• 1 mix sugar, salt and spices in small bowl.
• 2 in large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
• 3 slowly stir in evaporated milk.
• 4 (i always stir everything with a whisk, it stirs everything in better.) pour into unbaked pie shell.
• 5 bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
• 6 pie is done when very center jiggles a little, like jello.
• 7 and knife inserted about midway comes out clean.
• 8 cool for about 2 hours before serving.
• 9 pie will set up completely as it cools.
• 10 *you can also make 2 (9") shallow pies out of this if desired.
• 11 bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
• 12 * i have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works much better. do not sub the puree.