This is a repost of an older post with a picture. This really is the best pie…..
with my slight changes
2 unbaked 9-inch pie crust
(I use my own pie crust recipe)
3/4 cup brown sugar
3/4 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
3 1/2 cups (29 oz can) Libby’s Solid Pumpkin
3 cups (two 12 fluid ounce cans) Carnation Evaporated Milk
Mix sugars, salt, cinnamon, and ginger. Add milk, eggs, and pumpkin. Whisk all together until mixed well. Using ladel or measuring cup, fill unbaked pie shells. Bake at 425 for 15 minutes. My oven cooks hot, so sometimes I reduce heat to 400. After 15 minutes, reduce temperature to 350 and bake for 20-30 minutes more.
Note: This is a great recipe. I tweaked it a bit. The original label calls for 1 1/2 cups sugar, but using half brown sugar makes a better pie. It holds together better and has better flavor. It also originally called for 1/2 tsp cloves, but I don’t like that flavor, so I omitted it. This is one of the best pumpkin pie recipes I have found and it never dissappoints on Thanksgiving -or any other time of year that we’re craving pumpkin pie. The crust is a great recipe, too. Look for it under the pie or crust.