Libby's Famous Pumpkin Pie

I'm making this on Thanksgiving so I'll post pics later. I usually make the Eagle Brand Perfect Pumpkin Pie.

LIBBY'S FAMOUS PUMPKIN PIE

(Makes 2 pies, 16 servings)

1 ½ cups sugar

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 large eggs

1 can (29 oz.) LIBBY’S 100% Pure Pumpkin

2 cans (12 fl. oz. each) CARNATION Evaporated Milk

2 unbaked 9-inch (4-cup volume deep dish pie shells)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

POUR into pie shells.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

NOTE: Do not freeze pie, as this will cause the crust to separate from the filling.

3 ½ tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however, the taste will be slightly different.