Libby's Pumpkin Pie

It's been a good week.  It involved, some quality time with my Grandmother, decorating for christmas with my family, the discovery of a new item at Tesco's and a lovely, lovely, lovely surprise. (More on that later)

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In regards to the new item at Tesco...

Libby's canned pumpkin isn't actually a new product at at all, the company itself was founded in 1869 in Chicago.  Libby's Famous Pumpkin Pie is a traditional holiday pie, the recipe of which has been on the labels of the can since the 1950's.  It's something i've eaten a lot in the Mid-West and it's delicious so i'm excited to be able to make it at home now too.  

Ingredients:

• 3/4 cup of granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 2 large eggs
• 1 can (15 oz) of Libby's 100% pure pumpkin.
• 1 can (12 fl oz) Nestle carnation evaporated milk
• 1 unbaked 9-inch (4 cup volume) deep-dish pie shell
• Whipped cream (optional) 

Method:

1) Mix, sugar, cinnamon, salt, ginger and cloves in a small bowl.  

2) Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk

3) Pour into pie shell.

4) Bake in preheated oven at 425F for 15 minutes.

5) Reduce temperature to 350F and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.

6) Cool of a wire rack for 2 hours. Serve immediately or refrigerate.  Top with whipped cream before serving.