mom's pumpkin pie.

a.k.a. the easiest pumpkin pie recipe EVER {it's fool-proof... believe me}

a.k.a. the recipe off the back of Libby's canned pumkin :)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can {15 oz.} Libby's pumpkin
1 can {12 fl. oz.} evaporated milk
2 9-inch {2 cup volume} unbaked deep-dish pie shells {I buy Marie Calendar's frozen pie shells}
Whipped cream {optional}

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 20 to 30 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.