BETTER THAN LIBBY'S PUMPKIN PIE! SSHHH! HEHE

Better Than Libby's Pumpkin Pie! Sshhh! hehe image

Provided by Kelly Williams

Categories Pies

Time 1h10m

Number Of Ingredients 12

3/4 c dark brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large large eggs
1 tsp vanilla extract
1 can(s) Libby's solid pumpkin, don't sub puree (15 oz)
1 can(s) evaporated milk (12 oz)
1 unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

Steps:

1. In a large bowl, beat eggs with a whisk.
2. Whisk in pumpkin stirring with the whisk.
3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
4. Stir in vanilla.
5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
6. Pour into unbaked pie shell.
7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.