Pumpkin Pie
From the American Woman’s Cookbook (circa 1943)

 I got this cookbook from my grandmother. It is definitely an antique, as are most of the recipes in this cookbook. I don’t use it on a regular basis, but I do break it out every once in awhile to make a good old-fashioned recipe. This is one of the first, and still one of the few I have ever seen that actually calls for mashed cooked pumpkin to make the pie rather than the canned stuff.

 1/8^th teaspoon salt                                               
1 2/3 cups milk
2/3 cup sugar                                                           
1 1/2 cups mashed cooked pumpkin
2 teaspoons pumpkin pie spice*                       
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

 * use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon ginger instead of pumpkin pie spice