This is a repost of an older post with a picture. This really is the best pie.....
from Grandma & back of Libby's label
with my slight changes
2 unbaked 9-inch pie crust
(I use my own pie crust recipe)
3/4 cup brown sugar
3/4 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
4 eggs
3 1/2 cups (29 oz can) Libby's Solid Pumpkin
3 cups (two 12 fluid ounce cans) Carnation Evaporated Milk
Mix sugars, salt, cinnamon, and ginger. Add milk, eggs, and pumpkin. Whisk all together until mixed well. Using ladel or measuring cup, fill unbaked pie shells. Bake at 425 for 15 minutes. My oven cooks hot, so sometimes I reduce heat to 400. After 15 minutes, reduce temperature to 350 and bake for 20-30 minutes more.
with my slight changes
2 unbaked 9-inch pie crust
(I use my own pie crust recipe)
3/4 cup brown sugar
3/4 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
4 eggs
3 1/2 cups (29 oz can) Libby's Solid Pumpkin
3 cups (two 12 fluid ounce cans) Carnation Evaporated Milk
Mix sugars, salt, cinnamon, and ginger. Add milk, eggs, and pumpkin. Whisk all together until mixed well. Using ladel or measuring cup, fill unbaked pie shells. Bake at 425 for 15 minutes. My oven cooks hot, so sometimes I reduce heat to 400. After 15 minutes, reduce temperature to 350 and bake for 20-30 minutes more.
Note: This is a great recipe. I tweaked it a bit. The original label calls for 1 1/2 cups sugar, but using half brown sugar makes a better pie. It holds together better and has better flavor. It also originally called for 1/2 tsp cloves, but I don't like that flavor, so I omitted it. This is one of the best pumpkin pie recipes I have found and it never dissappoints on Thanksgiving -or any other time of year that we're craving pumpkin pie. The crust is a great recipe, too. Look for it under the pie or crust.
Spread each biscuit half into the bottom and up the sides so there is a little well in the middle.
Bake at 350 for about 7-8 minutes. Remove from heat and press the dough back up the sides and the bottom since they will puff up a tiny bit. (I didn't pre-cook them when I made them the first time (as you can see from the picture) but it is definitely something that makes a difference.)
Repeat until you've got as many "cups" as you'd like. As seen in the picture, I used 3 biscuits and made 6 pizzas. Then I use the remaining biscuits the same day for 
Serve with desired side dish... hashbrowns and orange juice are our favorites.
Mixing by hand, add flour to form a soft, sticky dough. Take out of bowl. Spray bowl with non-stick spray and put dough back in.
Let rise until double in size.
Once risen, punch dough down and cut in half. Cut each half into 3 sections. (So, eventually you'll have 6 sections total.) On a lightly floured surface, roll into each a 9 inch circle, brush with melted butter and cut into wedges with a pizza cutter. Roll up into crescent shapes and place on cookie sheet.
Once frozen, put them in a freezer bag until you're ready to use them.
When you're ready to use them, take them out of the bag and place them on the cookie sheet. Allow them to thaw for 2-4 hours and double in size. Cook as directed below.
The dough will puff up a little bit so just use a spoon and push it to the sides so you have a little pocket to put the sauce. Spoon about a tablespoon of sauce into each pizza. Add desired toppings and sprinkle with cheese. Put back in oven until cheese is melted, about another 7 minutes or so.
