PUMPKIN
PIE
INGREDIENTS:

1 (15-ounce) can 100% pure pumpkin (Libby's brand)
(unseasoned)
3/4 cup sugar
1/2 teaspoon salt (unseasoned)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 large eggs
1 (12-ounce) can evaporated milk (Carnation)
2 unbaked premade pie dough sheets (Pillsbury - they come
2 to a box)
some 100% whipped cream, optional (Redi-Whip)
or some whipped topping, optional (Cool Whip)
2 pie tins

NOTE: Basically follow the recipe on the back of the can. It
calls for 3/4 Cup Sugar, you can add a bit more if
you like it sweeter. Some of the seasonings are doubled from
the recipe on the back of the can: ground cinnamon,
ground cloves, ground ginger.

DIRECTIONS:
1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir in pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Bring premade pie dough wraps to room temperature.
Carefully open, and flour one side. Flip the floured side
onto the pie tin.
6. Pour pumpkin pie mixture into each of the prepared pie
tins.
7. Bake in preheated 425*F oven for 15 minutes, then
REDUCE the temperature to 350*F and bake for 40-50 min
(or until knife inserted near center comes out clean.
8. Cool at room temperature for about 1-2 hours, then
refrigerate for at least 4-6 hours or over night (with saran
wrap
and/or waxed paper LOOSELY placed on top of pie)
9. Serve with Redi Whip or top each slice with a spoonful of
Cool Whip.

NOTE ON BRANDS: I highly suggest using only the brand
names I have mentioned in this recipe. "off name" or
"generic" brands DO give a rather bland taste to the pie.
Spend the few cents more!!
   
YIELD: 2 pies
PREP: a few min
COOK: about 1 hour
REFRIGERATE: 4 to 6
hours or overnight
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