First, I preheat my oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures it’s nice and hot for baking my delicious pumpkin pie.

In a small bowl, I combine ¾ cup of white sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of salt, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. This creates a flavorful sugar-spice mixture that will enhance the taste of the pie.

In a large bowl, I lightly beat 2 large eggs. To this, I add 1 can of Libby’s 100% Pure Pumpkin and the sugar-spice mixture. I give it all a good stir to combine everything evenly.

Gradually, I stir in the can of evaporated milk into the pumpkin mixture. This ensures a smooth and creamy filling for the pie.

Now, it’s time to prepare the pie crust. I use a 9-inch deep-dish pie crust for this recipe. If using store-bought, I prepare it according to the package instructions. Alternatively, I can make my own crust by cutting 1 cup of vegetable shortening into small pieces and mixing it with 1 ½ cups of flour until crumbly, then adding a bit of water until the dough comes together.

I pour the pumpkin filling into the prepared pie shell, spreading it out evenly with a spatula.

Into the preheated oven, the pie goes, baking at 425 degrees Fahrenheit for 15 minutes. This initial high temperature helps to set the crust and give it a golden color.

After 15 minutes, I reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Then, I continue to bake the pie for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Once baked to perfection, I remove the pie from the oven and set it on a wire rack to cool to room temperature. This allows the filling to set properly.

I can serve the cooled pie immediately, or I can refrigerate it until ready to serve. It’s important not to freeze the pie, as this can cause the crust to separate from the filling. Now, my homemade pumpkin pie is ready to be enjoyed!