YIELD 1 pie
3⁄4 cup granulated sugar
1⁄2 teaspoon salt
1 teaspoon ground cinnamon (See note)
1⁄2 teaspoon ground ginger (See note)
1⁄4 teaspoon ground cloves (See note)
2 large eggs
1 (15 ounce) canlibby’s 100% pumpkin puree
1 (12 ounce) can Carnation Evaporated Milk
1 unbaked 9-inch deep dish pie pastry
whipped cream (optional)
Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
Preheat oven to 425 degrees Fahrenheit.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour mixture into pie shell.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce temperature to 350 degrees Fahrenheit.
Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
Do not overcook; overcooking leads to pie cracking in the middle.
Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!
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