Libby's Pumpkin Pie

Dreams of more Thanksgiving dinner.  So, pie for breakfast?  Think of it this way - eggs, milk and vegetables..  What's not to like?  And easy - it was my son's favorite thing to make when he was 8 years old.   I have always used the recipe on the Libby's pumpkin can, and my family likes it best.   I like to make it at night, refrigerate overnight, then serve cold, or warmed in the oven for 15 minutes.

Follow this link to the recipe:

Libby's Pumpkin Pie

• ¾  cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½  teaspoon ground ginger
• ¼  teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby's pumpkin (not pumpkin pie mix)
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch pie crust (I like Trader Joe's frozen), rolled out and fitted in a deep dish pie tin, or buy a frozen pie crust already in a tin pan.  Or, crazy thought, make one from scratch.

Night before:

  

Beat eggs in a large bowl, then add sugar, cinnamon, salt, ginger, cloves and pumpkin.  Beat until smooth.  Add milk and beat until incorporated.  Pour into pie shell.

Bake in preheated 425° F oven 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.  Serve immediately or refrigerate.

Next morning:

Serve.  Or heat at 350 for 15 minutes.

NOTES:

I am not a cloves fan, so use cinnamon instead