- 1 can (16 oz) Libby's solid pack pumpkin
- 3/4 cup sugar
- 1/2 tspn salt
- 1 tspn ground cinnamon
- 1/2 tspn ground ginger
- 1/4 tspn ground cloves
- 1 can (12 to 13 oz) evaporated milk or 1 1/2 cups half-and-half
- 1 9-inch unbaked pie shell with fluted edge
Preheat oven to 425 degrees. Combine filling ingredients in order given, and pour into pie shell.
Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool, and garnish, if desired. with whipped topping. Yield: one 9-inch pie.
If regular 9-inch frozen pie shells are substituted, recipe fills 2. Slightly thaw pie shells while combining other ingredients. Pour filling into pie shells.
Preheat oven and cookie sheet to 375 degrees. Bake on cookie sheet for 45 minutes or until pies test done with a knife as noted above.
More "Lost" Libby's Pumpkin RecipesLibby's Pumpkin Pancakes (1984)
Libby's Original Pumpkin Nut Bread (1984)
(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)