Better Than Libby's Pumpkin Pie

I always made the pumpkin pie recipe on the Libby's label . . . until now. The vanilla and brown sugar really add a nice flavor to pumpkin pie. This is the one I’ll make from now on. Do not substitute any other brand of pumpkin. Generics are not as thick as Libby’s.

3/4 cup dark brown sugar

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 tsp. vanilla

1 (15 oz.) can Libby’s solid pumpkin

1 (12 oz.) can evaporated milk

1 unbaked 9" deep-dish pie pastry

Sweetened whipped cream

In large bowl, beat eggs with a whisk. Whisk in pumpkin, sugar, salt and spices. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.

Bake at 425º for 15 minutes, reduce temp to 350º and bake 40-50 minutes longer. Pie is done when very center jiggles a little. And knife inserted about midway comes out clean.

Cool for about 2 hours before serving, or refrigerate before serving. Pie will set up completely as it cools.