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Libby's(R) Famous Pumpkin Pie
November 25, 2005

I have used this recipe for almost 50 years. You simply cannot improve on this filling! However, I do not like soggy pie crusts so I solved this problem years ago by adding 1 Tab. instant flour to this filling and making it "crustless." The consistency is still just as creamy, and it slices beautifully. Just be sure and butter your pie plate. I bake it at 350 for 55 mins.(center should be set and when pie is shaken gently, should not jiggle.) Saves a LOT of calories and fat grams! I make this pie all year round - not just during the holidays. Try this method; it will work for you!

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