LIBBY’S PUMPKIN PIE

1 ½ cups sugar
1 can (29 oz.) Libby’s 100% Pure Pumpkin
1 tsp. salt
2 tsp. ground cinnamon
½ tsp. ground cloves
1 tsp. ground ginger
1 can (12 fl. Oz.) Carnation evaporated milk
1 ½ cups whole milk
4 large eggs
2 unbaked 9” deep-dish pie shells

MIX: sugar, salt, cinnamon, ginger & cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin & sugar-spice mixture. Gradually stir in evaporated milk & whole 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. Sprinkle top surface with nutmeg. Cool on wire rack for 2 hours. Serve immediately or refrigerate.