Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust pie
1/4 cp evaporated milk
1 cp sieved cooked or canned pumpkin
1 tbsp cornstarch
1/3 cp brown sugar, packed
2 tbsp granulated sugar
1/2 tsp powdered cinnamon
1/8 tsp powdered allspice
1/8 tsp powdered ginger
1/4 tsp salt
1 - Prepare unbaked 9-inch pieshell.
2 - Start oven at moderate (350 degrees F.)
3 - Combine eggs, evaporated milk, milk, and pumpkin in glass container or bowl of electric mixer.
4 - Blend at low speed until smoothly mixed.
5 - Sift dry ingredients, except nutmeg, together into pumpkin mixture.
6 - Blend at high speed until smooth.
7 - Pour into prepared unbaked pie shell.
8 - Sprinkle lightly with nutmeg.
9 - Bake 30 minutes or until crust is lightly browned and filling is set.
10 - Let cool at room temperature in pan.
Makes 6 to 8 servings.
Rich Old-Fashioned Pumpkin Pie: Use above recipe. Substitute light
cream for both evaporated milk and milk. Increase eggs to 3. If blender
is not used, beat eggs in bowl. Combine with cream, pumpkin, and all
the remaining ingredients except nutmeg. Beat until smooth. Pour into pre-
pared unbaked pie shell. Sprinkle lightly with nutmeg. Bake as de-
scribed. The additional egg and substituted cream give a lighter and
richer pie. Let cool to room temperature in pan. Makes 6 or more