The Cheater's guide to Easy Homemade Pumpkin Pie

My mom taught me how to make these as soon as I was tall enough to see over the counter and strong enough to stir the mixture. The ingredients and directions are right on the back of every Libbys 100% Pure pumpkin can and it is also on their website but I'll go ahead and share it anyway because it is my favorite desert in the fall. Now the only reason I refer to this as the "Cheater's guide to Home-made pumpkin pie" is because the pie shells and pumpkin puree are store bought but the taste is absolutely authentic!

Ingredients

• 1 1/2 cups granulated sugar

• 2 teaspoon ground cinnamon

• 1 teaspoon salt

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 4 large eggs

• 1 can LIBBY'S® 100% Pure Pumpkin (29 oz)

• 2 cans NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)

• 2 unbaked 9-inch deep-dish pie shell ((4-cup volume))

Preheat oven to 425







My best friend and I decided we'd bust a move in the kitchen to kill some time before American Horror Story: Freak show came on.
http://www.fxnetworks.com/shows/american-horror-story/episodes
So the first thing you want to do is mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. 
In a separate larger bowl beat eggs Add the pumpkin and sugar mixture to the eggs and mix thoroughly
Slowly stir in evaporated milk (it will splash)



Open up your Pie shells, I personally love to use Marie Callendar's frozen pie shells
I bought mine at winco foods in the frozen section
If you choose to use the same DO NOT THAW shells
Pour the mixture into the shells straight out of the freezer



Once mixture is well mixed slowly and steadily pour your mix into a pie shell


After one pie is filled you will have enough to fill your second pie shell



Perfection! Now place your pie shells on cookie sheets (I like to put each one on its own sheet to prevent spilling and it makes it much easier to place in the oven and remove) 




Bake in preheated 425 degree oven for 15 minutes.
After 15 minutes reduce temperature to 350 degrees and bake for 40-50 minutes mire or until knife inserted near center comes out clean. (I never need to stick a knife in the middle after 45 minutes it should be cooked through and through)



Cool on wire rack for 2 hours. 
Do NOT cover pie with lid, foil, or wrap it in anyway while it is cooling, this will cause pie to sweat. I usually let my pies cool for 2 hours if I don't have a wire rack 
And my favorite topping for pumpkin pie is whipped topping

OoH La LaBone appetit!!