Desserts
 

Pumpkin Pie
4 eggs, slightly beaten
3 cups Libby's Pumpkin (large can)
1 1/2 cup sugar (half white and half brown)
1 tsp salt
2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3 1/3 cups evaporated milk
2 unbaked deep dish frozen pie shells
Mix filling ingredients in order given. Let sit in refrigerator overnight. Pour into pie shells. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes. Since mixture is cold, it is necessary to bake for up to 20 minutes longer. Keep checking. Pies are finished when knife inserted into center of pie filling comes out clean. Cool. Garnish with real whipped cream.

Carl's Secret: Bake on an oven stone to cook bottom crusts.