The old Back of the Can Recipe (from 1950 to 2019)
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.
Keywords: condensed milk, Cream, Desserts, evaporated milk, Fruit Desserts, Libby's, Pie, Pie Crust, Pumpkin, Pumpkin Pie, whipped cream