This recipe comes from a can of pumpkin and includes a recipe for Crunchy Pecan Topping, date unknown. To see the recipe for 2 pies, see Libby’s Famous Pumpkin Pie Recipe For 2 Pies. Recipes are typed out below along with a scanned copy.

Libby’s Famous Pumpkin Pie Recipe For 1 Pie
(For two 9-inch pies, use this full can of pumpkin, double remaining ingredients and bake as directed.)

2 eggs, slightly beaten
1 1/2 cups Libby’s Solid Pack Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups (13 fl. oz.) evaporated milk or light cream
1 9″ unbaked pie shell with high fluted edge*

Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425° oven for 15 min. Reduce temperature to 350° and continue baking for 45 min. or until knife inserted into center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

*If using regular frozen pie shells, recipe fills two. Bake on cookie sheet in preheated 425° oven for 15 minutes. Reduce heat to 350° and continue baking for about 30 minutes or until pies test done with knife as noted above.

*If using deep dish frozen pie shells, recipe fills one. Let shell thaw for ten minutes; then pinch edge so that it stands 1/2 inch above rim of pan. Bake on cookie sheet in preheated 425° oven for 15 minutes. Reduce heat to 350° and continue baking for about 50 minutes or until pie tests done with knife as noted above.

Crunchy Pecan Topping

1 cup coarsely chopped pecans
2/3 cup firmly packed light brown sugar
3 tablespoons butter or margarine, melted
Whipped cream or topping and pecan halves, garnish

Mix pecans and brown sugar in a small bowl. Drizzle with butter, stir until mixture is uniformly moistened. Sprinkle mixture over completely cooled pumpkin pie. Broil about 5 inches from heat for 1 to 2 minutes or until topping is bubbly. Serve while warm. Or let cool, then garnish with whipped cream or topping and extra pecan halves, if desired. Tops one 9-inch pie.