Libby's Famous Pumpkin Pie

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Step 1

If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

Step 2

On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes. Preheat the oven to 425°F.

Step 3

Combine the sugar, salt, and spices in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into the chilled pie shell.

Step 4

Place the pie on the center oven rack and bake for 15 minutes. Reduce the oven temperature to 350°F and rotate the pie 180 degrees, so that the part that was facing the back of the oven now faces forward. Continue to bake until a knife inserted near the center comes out clean, 40 to 50 minutes.

Step 5

Transfer the pie to a wire rack and let cool for 2 hours. Serve immediately, or cover with loosely tented aluminum foil and refrigerate before serving. Garnish with whipped cream, if desired.