LIBBY'S FAMOUS PUMPKIN PIE
1 unbaked 9-in. (4 cup volume) pie shell
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1-3/4 cups (15 or 16 oz. can) Libby's Solid Pack Pumpkin
1-1/2 cups (12 oz. can) Carnation Evaporated Milk
Combine sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs lightly in large bowl.  Stir in pumpkin and sugar mixture.  Gradually stir in evaporated milk.  Pour into pie shell.

Bake in preheated 425 oven for 15 minutes.  Reduce temperature to 350; bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack.

NOTE:  If using a metal or foil pan, bake on preheated heavy-duty baking sheet.

For 2 shallow pies, substitute two 9-in. pie shells (2-cup volume).  Bake in preheated 425 oven for 15 minutes.  Reduce temperature to 350; bake for 20-30 minutes or until pies test done.
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