3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1-1/2 cups half and half milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in half and half milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTE FROM CHEF NOAH: This pumpkin pie recipe is as good as it comes.
NOTE FROM LINDA: My mom taught me to substitute brown sugar for granulated sugar...that's "as good as it comes!"
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