Grandma Phillips’ Pumpkin Pie

• 1/2 can Libby’s solid pack pumpkin
• 2 eggs, slightly beaten
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1-1/2 cups Pet evaporated milk (or one 12 oz. can)
• 1 unbaked pie shell with high fluted edge

Preheat oven to 425° F.  Combine canned pumpkin with eggs, then add sugar, salt and finally evaporated milk.  Turn into unbaked pie shell and bake 15 minutes at 425° F.  Reduce heat to 350° F and bake and additional 45 minutes or until knife inserted near center comes out clean.

This is a very mild pumpkin pie with no spices other than salt.  Most pumpkin pies are dark due to the addition of spices such as cinnamon, ginger, and cloves.

Serve with fresh whipped cream (not Cool Whip)

Ruby Cole Chambers Phillips