I believe this comes from a label off a can of pumpkin pie. No date given, picture and recipe below.
Libby’s Famous Pumpkin Pie Recipe For 2 Pies
4 eggs, slightly beaten
1 can (29 oz.) Libby’s Solid Pack Pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (13 fl. oz. ea.) evaporated milk OR 3 1/2 cups half ‘n half
2 9-inch unbaked pie shells with high fluted edge*
Preheat oven to 425° F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350° F. and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yields 2 (9-inch) pies.
*If using REGULAR size FROZEN pie shells, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375° F. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies.
*If using DEEP DISH size FROZEN pie shells, recipe fills 2. Let shell thaw 20 minutes, then recrimp edge to stand 1/2-inch above rim. Preheat cookie sheet while preheating oven to 375° F. Bake 70 minutes or until pies test done as noted above.
For ONE pie, follow above recipe but divide all ingredients in HALF (half of one 29 oz. can measures 1 1/2 cups). Mix and bake by any one of the methods suggested above.