Traditional Pumpkin Pie

1 9" unbaked pie shell
1 16oz can Libby's® pumpkin
1 14oz can Eagle® sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

In large bowl, combine all ingredients except pie shell; mix well. Pour into pie shell Bake 15 minutes at 425° in oven. Reduce oven temp to 350°, continue baking for 35 to 40 minutes or until knife insert 1 " from edges comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

TOPPING VARATIONS:
Sour Cream Topping:
In medium bowl combine 1½ cups sour cream, 2 tbsp sugar and 1 tsp vanilla. After 30 minutes of baking, spread evenly over top of pie; bake 10 minutes longer. Garnish as desired.

Streusel Topping:
In medium bowl combine 1/2 cup firmly packed lightly brown sugar and 1/2 cup flour; cut in 3/4 cup cold margarine until crumbly. Stir in 1/4 cup
chopped nuts. After 30 minutes of baking, sprinkle on top of pie; bake 10
minutes longer.