• Cooking Time: 45 - 55 minutes
• Servings: 8 -16
• Preparation Time: 10 minutes
• 15-oz can Libby's pumpkin (Can use anyone's, but since we are borrowing their recipe...)
• 12-oz can evaporated (canned) milk
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• Unbaked pie shell: 1 (9 inch) deep dish, 2 (8 inch) shells, or 1 (10 inch) regular shell
• Cookie sheet large enough to hold the pie shell(s)
• Whipped cream for garnish

1. Preheat oven to 425 degrees. Mix dry ingredients thoroughly in a small bowl. Beat the eggs is another small bowl. Open the can of milk.
2. Pour the pumpkin in a large bowl. Gradually mix in 1/2 of the dry ingredients, 1/2 of the eggs, then 1/2 of the milk, mixing well between each addition. Repeat until all is mixed together. I used a wire whisk, as a lot of the ingredients are wet.
3. Place empty pie shell(s) on the cookie sheet for stability. Pour mixture into the shell(s). Mixture will more or less fill the shell, depending on the size you choose. 8 and 10 inch pies will be less deep. Carefully place cookie sheet with pie pan in oven.
4. Cook in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on a rack for 2 hours. Serve immediately or refrigerate. Garnish with whipped cream.

Where do family recipes come from? Many times from famous company test kitchens. Smart Moms and Grandmas have been reading labels for years. Here's a favorite, taken from the Libby's canned pumpkin label.