“Sugar and Spice” Mixture:

1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves

1. In a small bowl thoroughly wisk together the above ingredients.

2. Ginger tends to ball together and the wisk brings them to the top of the mixture so they can be mashed to blend completely.

3. Set aside.

Prepare Filling:

4 extra large eggs
1 can (29 oz) Libby’s 100% Pure Pumpkin
2 cans (12 oz ea) Carnation evaporated milk

Beat eggs in a large bowl using an electric mixer. Do not over-beat into a frothy state and do not use a fork to whip them.

Then Combine:

1. Stir in pumpkin and “sugar-spice” mixture (from above).

2. Gradually stir in evaporated milk.

3. Pour evenly into 1 unbaked 9-inch deep pie shell (Pillsbury, pre-made.)

4. Bake in pre-heated oven at 425 degrees for 15 minutes.

5. Reduce oven temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.

6. Cool on wire rack for 2 hours, refrigerate.

Enjoy!

Submitted by: Richard S.