Pumpkin Pie

The previous post is one for the crust for the pumpkin pie that I made. Just to say, my dad makes the best pies. Plain and simple. It isn't a holiday if I don't have at least one piece. Love it! So, that saying, I was worried to make my own pie. I have always relied on my dad for that delicious part of the holiday. I got the courage up to call my dad to ask him the recipe (okay, not really. I wasn't worried. But it adds some drama to the story!). I asked him what his recipe was for his famous pie. He asked if I had a can of Libby's Pumpkin Puree. I said I did, and he told me to look on the back and that's the recipe. I was shocked. I was for sure that he had some secret ingredient or recipe that has been handed down for ages because his pie is that good! So, thank you dad! For sharing your "secret" recipe! Hope you enjoy!
Libby's Famous Pumpkin Pie
1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 eggs
1 can (29 oz.) Libby's Pumpkin (NOT pumpkin pie mix!!)
2 cans evaporated milk
2 unbaked 9 inch pie shells
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
*Do not freeze pie, as this will cause the crust to separate from the filling.