2 eggs, slightly beaten
1 (16 ounce) can Libbys Solid Pack Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 cups (12 ounce can) undiluted Carnation Evaporated Milk
1 (9 inch) unbaked pie shell with high fluted edge
Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Cool. Carnish with whipped cream, if desired.
Makes 1 (9 inch) pie
Crunchy Pecan Topping:
In a small bowl, mix 1 cup coarsely chopped pecans with 2/3 cup firmly packed light brown sugar. Drizzle with 3 tablespoons melted butter or margarine: stir until uniformly moistened. Sprinkle over completely cooled pumpkin pie. Broil about 5 inches from heat for 1 to 2 minutes. until topping is bubbly. Serve while warm Or, let cool, then garnish with whipped cream or dessert topping and extra pecan halves.
Tops 1 (9 inch) pie
~ If Using regular frozen pie shells, recipe fills two. Bake on cookie sheet in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for about 30 minutes, until pies test done with knife, as noted above.
~ If Using deep-dish frozen pie shells, recipe fills one. Let shell thaw for ten minutes; then pinch edge so that it stands 1/2 inch above rim of pan. Bake filled Pie On Cookie sheet in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees; continue baking for about 50 minutes, until pie tests done with knife, as noted above.