Pumpkin Pies are in the Oven...

I'm doing the entire Thanksgiving dinner this year.  It's certainly not the first time, but it is the first time since having the girls.  Let me tell ya, having TWO 2 year old girls hanging off your legs while trying to do food prep is no fun.  LOL

I'm doing Libby's Pumpkin Pie recipe.  It's about the best pumpkin pie I've ever had and it's definitely easy... and this year I'm ALL about "easy".

Libby's Famous Pumpkin Pie

• 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® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• 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 40 to 50 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.