Pumpkin Pie BH&G 1969

I have often told the story of how at age 16, and being a new bride, my husband wanted a pumpkin pie, but I didn't know how to cook and I had never eaten pumpkin in any way, shape, or form. A great deal has changed since then, and we just celebrated our 36th wedding anniversary. Last night he reminded me that it has been a little bit since I have made him a pumpkin pie.
I went straight to the source, 36 years ago I learned the ways of the pumpkin pie from a library book I had picked up at school. (Yes, I was still in school.) The Better Homes and Garden Holiday Cookbook, page 55. I can't say for certain that it is the best pumpkin pie recipe out there, but it is delicious, and it is the recipe that I based all my pumpkin pies  from then on. It is so very good, and my whole family loves it. This cookbook can be found almost anywhere old books are sold. I highly recommend picking up a copy.

And now for the recipe :0)

Pumpkin Pie

1 1/2 c. canned or mashed cooked pumpkin
3/4 c. sugar
1/2 t. salt
1/2 to 1 t. ginger
1 to 1 1/4 t. cinnamon
1/4 to 1/2 t. nutmeg
1/4 to 1/2 t. cloves
          ...
3 slightly beaten eggs
1 1/4 c. milk
1  6oz. can (2/3 c.) evaporated milk
           ...
1 - 9 inch unbaked pie shell

Thoroughly combine the pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell, ( have edges crimped high because the filling is generous). Bake in a hot oven (400) for 50 minutes or till a knife inserted halfway between center and outside edge comes out clean. Cool. Garnish with a circle of walnut halves.

As you can see, this recipe makes about 4 cups of pie filling. I was able to fill two commercial deep dish pie shells. I have also used this recipe to make baked custards and tarts.

Two delicious Pumpkin Pies!