Pumpkin Pies

Libby's Famous Pumpkin pie

1 9" pie crust (unbaked) - 4 cup volume pie pan (deep)
2 eggs, slightly beaten with a fork
1 3/4 Cups (1 16 oz can) Libby's(R) solid pack pumpkin
3/4 granulated (white) sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/3 Cups (1 12oz can) undiluted Carnation(R) Evaporated Milk

Preheat over to 425 degrees

Put piecrust into a glass pie pan, flute the edges (on a glass pan with fluted design, just press into the pattern. Trim off anything hanging above the edge. Mix everything together and beat with an electric beater until smooth. Pour into the pie crust-lined pie pan. Do not overfill - if the mixture comes to the top edge, pull some off into a custard cup.

Bake 15 minutes at 425.

Reduce temperature to 350 and bake additional 40-50 minutes or until knife stuck into the center comes out clean.

Classic lighter color.

My version:

Double the above spices.

Add 1 teaspoon nutmeg.
Add 1/2 teaspoon allspice.

Use 3/8 cup brown sugar (make sure that it is fresh and soft and not hard and lumpy) 3/8 Cup white sugar.

Actually I double everything and make a humongous 10" deep dish pumpkin pie - bake the excess in an 8" pie pan as a "scrap pie" - we eat it as soon as it won't burn us. No pie crust.

Dark tan and spicy.

Betty Crocker Version:

1 3/4 Cups mashed, cooked pumpkin (either fresh or one 16 oz. can)
2 eggs, slightly beaten with a fork, or 4 egg yolks
2/3 Cups brown sugar
2 Tablespoons white sugar
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 3/4 Cups milk

Proceed as above

Dark and spicy.