1-30 oz can LIBBY’S Easy Pumpkin Pie Mix
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).
Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.
NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).
Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.
NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.
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