The new 2019 back of the can recipe.
MIX dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk(s).
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 30-40 minutes or until knife inserted near center comes out clean.
COOL on wire rack for 2 hours. Serve immediately or refrigerate.
Keywords: condensed milk, Cream, Desserts, evaporated milk, Fruit Desserts, libby's, Pie, Pie Crust, Pumpkin, Pumpkin Pie, whipped cream