Recipe: McCall's Spicy Pumpkin Pie (1960's)

MCCALL'S SPICY PUMPKIN PIE
Mary marked this recipe "Good".

Pastry for 9-inch pie shell
2 tablespoons butter or margarine
1 1/2 cups cooked fresh or canned pumpkin puree (or 1 1/2 cups cooked Hubbard squash or 1 (10 ounce) pkg frozen butternut squash)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
2 eggs
2 tablespoons flour
1/2 cup dark brown sugar, firmly packed
1/2 cup white granulated sugar
1/2 teaspoon salt
1 cup milk

Line a 9-inch pie pan with pastry and keep it cool in the refrigerator while you make up the pumpkin filling. Start your oven at 450 degrees F or hot.

Now melt the butter or margarine and stir it into the pumpkin or squash, along with the ginger, cinnamon, mace and cloves.

In a separate bowl beat the eggs until they are light and frothy. Stir the flour, both types of sugar, salt and milk into the beaten eggs, then mix the egg mixture and pumpkin or squash mixture together with a gentle hand. Pour filling into the unbaked pie shell.

Bake 15 minutes. At the end of this time reduce the oven temperature to 375 degrees F or moderate and bake 45 minutes longer or until the tip of a silver knife inserted in center of the pie comes out clean and shining.

Served warm or cold, this pumpkin pie is noble eating indeed. Mennonite women mix several tablespoons of molasses into whipped cream and pile on it. New England and Canadian cooks serve chunks of bright yellow cheese along with their pies.

Makes 1 pie
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage magazine recipe clipping, 1950's - 60's ?