This pumpkin pie recipe is the one I have been using for years, from the 1950 Better Homes and Garden Cookbook. It’s the one thing that never varies for the Thanksgiving meal!
1 1/2 cups cooked pumpkin
3/4 cup sugar
1/2 t salt
1/2 t ginger
1 t cinnamon
1/4 t nutmeg
3 slightly beaten eggs
1 1/4 cups milk
1 6-oz can (3/4 cup) evaporated milk
1/2 recipe Plain Pie Pastry
Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend. Pour into unbaked 9-inch pastry shell.
Bake in hot oven (450) 10 minutes, then in moderate oven (325) about 45 minutes, or until mixture doesn’t adhere to knife. Serve warm or cold, plain or with sweetened, whipped cream.
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