This is the most traditional Pumkin Pie recipe. I do not think there is a more famous Pumkin Pie recipe out there. This famous recipe has been featured on Libby's canned pumpkin since 1950. Wow, now that is a classic!
Easy to prepare and a favorite among many, this recipe will always be marked in my books.
It's a Thanksgiving party in your mouth. 
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.)LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.)NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell. I use Pillsbury Pie Refrigerated Crust.
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. Top with whipped cream before serving.
POUR into pie shell. I use Pillsbury Pie Refrigerated Crust.
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. Top with whipped cream before serving.
