Jen's Pumpkin Pie

Awesome Jen provides me with dessert inspiration (lemon bomb cake...). Anyway, I had pumpkin pie at her house the other day and I just had to give it a go myself. YUM!

Jen ...I mean Libby's Famous Pumpkin Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves (our pumpkin pie spice in place of all spices)

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

Preheat oven to 425° F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)