Note: There are two general classes of traditional pumpkin pies. Those that have more evaporated milk, therefore the cream is a more prevalent taste. And those that have less evaporated milk so that the pumpkin is the star of the show. I like pumpkin pies that showcase a strong pumpkin flavor. This traditional Libby's pumpkin pie recipe does just that. A pie shield will be needed to prevent excessive browning. My favorite way to enjoy a slice of pumpkin pie is with a dollop of fresh whipped cream (made from heavy whipping cream, beaten, and sweetened with powdered sugar or Splenda).
2 eggs
1 (16 oz) can Libby's pumpkin
3/4 C granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 (12 oz) can evaporated milk
Preheat oven to 425 degrees. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie crust. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
