1. MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

2. POUR into pie shell

3. BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

4. FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.

*** Do not freeze, as this will cause the crust to separate from the filling.

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Source: Libby's

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