Recipe

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• 1/4 cup light brown sugar , packed
• 1/2 cup white sugar
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp nutmeg
• 1 tbsp pure vanilla extract
• 2 large eggs
• 1 (15 oz) can libby's canned pumpkin
• 1 (12 fl oz) can carnation evaporated milk
• 1 unbaked 9-inch deep dish pie pastry (4 cup volume)

• 1 Mix sugars, salt and spices in a large bowl.
• 2 Beat eggs in small bowl and pour into sugar/spice mixture. Empty can of pumpkin into sugar/spice mixture.
• 3 Mix everything with a wooden spoon or a wire whip, and use a rubber spatula to incorporate all ingredients thoroughly.
• 4 Add evaporated milk gradually and continue stirring.
• 5 Pour into pie shell.
• 6 Bake in preheated oven at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and bake for an additional 40-45 minutes, or until toothpick inserted in center comes out clean.