Perfect Pumpkin Pie

 

The perfect pumpkin pie. It's just Libby's with a sugar swap and some nutmeg. I have always been terrible at crust, so pre-made for me.

Ingredients:

1 Pie Crust, 9” (I use frozen)

¾ Cup Powder Sugar

1 tsp. Ground Cinnamon

½ tsp. Salt

½ tsp. Ground Ginger

¼ tsp. Ground Cloves

¼ tsp. Ground Nutmeg

2 Large Eggs

1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin

1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions:

Preheat the oven to 425 degrees F

Combine sugar, cinnamon, salt, 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.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.

Serve cooled pie immediately or refrigerate until ready to serve.

Shape and bake crust embellishments separately and add once pie has cooled.