From the American Woman’s Cookbook (circa 1943)
I got this cookbook from my grandmother and even thought I don’t use it on a regular basis I still love it because it reminds me of her! These days, there are lots of recipes for pumpkin pie from scratch – that use real mashed pumpkin – but this was what I used the first time I did it and it’s still one of my favorites.
1/8th teaspoon salt
1 2/3 cups milk
2/3 cup sugar
1 1/2 cups mashed cooked pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 pie shell
2 eggs slightly beaten
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Line pie pan with pastry and pour in filling. Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes more until knife inserted in center comes out clean. Cool. Makes 1 9-inch pie
And I have to mention that my sister Mary also usually makes pumpkin pie when our family gets together for the holidays. Her favorite recipe is lactose free and made with coconut milk and fresh pumpkin and it is really good too!