Mom's Pumpkin Pie

Author: Alysa Slavinsky

Ingredients

• $\frac{3}{4}$ cup sugar
• $1$ teaspoon ground cinnamon
• $\frac{1}{2}$ teaspoon salt
• $\frac{1}{2}$ teaspoon ground ginger
• $\frac{1}{4}$ teaspoon ground cloves
• $2$ large eggs
• $1$ ($15$ ounces) can Libby’s pumpkin
• $1$ ($12$ ounces) can evaporated milk
• $1$ pie crust

Instructions

• Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
• Beat eggs in large bowl.
• Stir in pumpkin and sugar-spice mixture.
• Gradually stir in evaporated milk.
• Pour into pie shell.
• Bake in preheated $425°$ oven for $15$ minutes.
• Reduce temperature to $350°$ and bake $40$ to $50$ minutes or until knife inserted near center comes clean.
• Cool on wire rack for $2$ hours, then serve, or refrigerate.

Tip

Makes $8$ servings.

Quote

“And if you’re feeling a little heavy this holiday season, just wear your big sweat pants and just put the pie filling in a casserole dish and you will feel thin and it tastes just as good!” - Alysa.