Libby’s Famous Pumpkin Pie

Ingredients

Crust

• 1 package (15 oz.) Pillsbury All Ready Pie Crusts (from the dairy case)
• 1 teaspoon flour

Filling

• 2 eggs, slightly beaten
• 1 can (16 oz.) Libby’s Solid Pack Pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (12 fl. oz.) Carnation Evaporated Milk
• Whipped topping, for garnish (optional)

Steps

1. Heat the oven to 425 degrees. Prepare one pie crust for a filled one-crust pie according to the package directions, using the 1 teaspoon flour. Refrigerate the other crust for later.
2. Flute the edge of the crust so it stands 1/2 inch above the rim of the pan.
3. Mix the filling ingredients in the order given and pour into the crust-lined pan.
4. Bake at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake 35 to 45 minutes longer, until a knife inserted near the center comes out clean. If the crust edge browns too fast, cover it with a strip of foil.
5. Cool completely. Garnish with whipped topping if you like.

Notes

From a 1989 Libby’s Pumpkin / Pillsbury All Ready Pie Crusts / Carnation ad clipping; directions written in our own words.

The clipping is creased, which hides a few letters of the title, and its left edge is trimmed so the first letters of the directions (“Heat oven…”, “package directions”) are cut off; the full recipe is still readable.

Photo: stock photo found online.

More than one card: a second copy of this 1989 Libby’s ad clipping turned up in Rosie Lee’s box; it’s on the clipping page shown with the cards below.

More than one card: Rosie Lee also saved a later Libby’s can label with this recipe (makes 8 servings; 1 3/4 teaspoons pumpkin pie spice may replace the cinnamon, ginger and cloves; don’t freeze the pie). It’s on the clipping page shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.