This is the Libby’s Pumpkin Pie recipe.
For the 29oz can, makes 2 9-inch pies. Use unbaked pie crust.
Mix in order given:
4 eggs, slightly beaten
Can of pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 cans (12-oz. each) Evaporated Milk
Bake 15 minutes at 425˚F. Reduce temperature to 350˚F and bake an additional 40-50 minutes or until knife inserted in center comes out clean.