Did someone say Pumpkin Pie?

 

In my recipe box I have a collection of recipe cards from famous brands that I have had for quite a long time.  These were probably one of the first recipe cards that I started collecting when I moved out of Mom and Dad's house back in 1988 and into my own apartment. 

Today we had a mini Thanksgiving since we will not be home this year.  I made a roast chicken, mashed potatoes, gravy and a new green bean casserole that was wonderful!  To top it off we had Pumpkin Pie.  And when it says "Libby's, Libby's, Libby's on the label, label, label, you will like it, like it, like it on your table, table, table.....".  (That's for my sister!)  I used a frozen pie crust.  If I had time I would of made a crust out of the Better Homes and Garden cookbook. 

 Libby's Favorite Pumpkin Pie

 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Happy Thanksgiving!