Libby's Pumpkin Pie

Ingredients:

1 1/2 cups sugar

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

4 large eggs

1 29oz can of pumpkin

24 oz of Rice or Soy milk (soy milk works a little better as it's thick like evaporated milk, but rice works fine)

Directions:

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.

Beat eggs in a large bowl.

Stir in pumpkin and sugar/spice mixture.

Gradually stir in milk.

Pour into greased glass pie pan (no need for pie shells, the pie will be stiff enough to slice by itself)

Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and then bake for 50-60 minutes or until knife inserted near center comes out clean. Cool on a wire rack for at least 2 hours.

Tip: The directions on the back of the Libby's can says to bake 40-50 minutes, but because we used Rice or Soy milk instead of evaporated milk, it's going to take a bit longer to set. Just make sure you watch it carefully in the last 10 minutes.