This is the Libby's pumpkin pie recipe, but with some changes to accommodate what I have in the cupboard. Also, I don't like it quite as sweet, so there is a little less sugar.
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 medium eggs
1 can (15 oz.) pumpkin puree
1 can (410g) evaporated milk
1 unbaked 9-inch deep-dish pie shell
MIX sugar, cinnamon, salt, ginger and allspice in large bowl. Beat eggs into spices. Stir in pumpkin and evaporated milk and mix thoroughly.
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 for 2 hours. Serve immediately or refrigerate.
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