Revive Libby's 1950s classic pumpkin pie recipe with creamy canned pumpkin, evaporated milk, and spices baked in a deep-dish, flaky pie crust.
To make whipped cream: Using chilled beaters (or a whisk), beat the cream with the vanilla, if using in a chilled bowl until it holds a soft shape. Beat until it holds a good shape but is not too ...
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