Pumpkin Pie (Lighter Than Libby'S) - cooking recipe

Ingredients

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 (15-ounce) can Libby Pumpkin
2/3 cup evaporated milk
2/3 cup milk plus another 1 1/2 tablespoons (regular or 2% is best; skim will work)
1 unbaked Pillsbury Pie Crust
from refrigerated section

Preparation

Unfold pie crust, cut away and save outer 1/2 inch.
Roll crust between wax paper, fit in pan; hold pan up to the light to be sure there are no holes.
Patch holes with saved crust, if necessary; just pat a little strip on hole.
Crimp edge.
Put saved crust in freezer bag.
(After 3 or 4 pies, you will have enough for another pie.)
Preheat oven to 425\u00b0.
Mix sugar and spices in small bowl and set aside.
Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually add milk.
Pour into shell.
Bake at 425\u00b0 for 15 minutes; reduce temperature to 350\u00b0; bake for 30-40 minutes or until knife inserted near center comes out clean.
Cool on wire rack; serve immediately or refrigerate.