Pumpkin Pie!

4 eggs, slightly beaten
1 can (29oz.) Libby’s™ Solid Pack Pumpkin™
1 1/2 c. sugar
1 t. salt
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
2 (13oz.) cans evaporated milk or 3 1/4 c. half n’ half
2- 9” unbaked homemade pie shells
with high fluted edge*

Preheat oven to 425. Combine filling ingredients in order given;

Divide evenly into pie shells. Bake 15min. Reduce temp. to 350 & bake an additional 45 min. or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping.

For 2 Pies
*If regular 9” Frozen pie shells are substituted, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375. Bake 2 pies on cookie sheet 45 min. or until pies test done as directed above. Repeat with remaining 2 pies.
*If deep dish 9” frozen pie shells are substituted, recipe fills 2. Let shell thaw 20 min. then re-crimp edge to stand 1/2” above rim. Preheat cookie sheet while preheating oven to 375. Bake 70 min. or until pies test done as noted above.

For One pie, follow above recipe but divide all ingredients in Half (half of one 29 oz. can measures 1 1/2 c.) Mix & bake as suggested. Enjoy!

Pie Crust

2 2/3 c. Sifted regular flour
1 t. salt
1 c. shortening
6 T. ice-cold water

Combine first 3 ingredients in large mixing bowl. Cut well with pastry cutter. Add ice-cold water. Cut with pastry cutter, thoroughly. *Always cut never stir. Dampen counter w/ wet cloth & lay Saran Wrap down. Sprinkle wrap with flour. Divide in 1/2. Shape into balls. Roll out on floured Saran Wrap, adding flour (sifted) as needed to keep from sticking. Carefully slide hand under Saran™ wrap. Invert pie plate over top of pie crust, center it, & flip, position it & peel Saran Wrap carefully off. Trim edges & shape as desired. 

Yields 2 pie crusts