By Marcy

What Thanksgiving dinner would be complete without a pumpkin pie for dessert! Here’s an easy recipe from the Better Homes and Gardens New Cook Book. New York, Des Moines: Meredith Press, Meredith Corporation, 1968.

Preheat oven to 400°

1 ½ cups canned pumpkin
¾ cup sugar
½ teaspoon salt
1 to 1 ¼ teaspoons ground cinnamon
½ to 1 teaspoon ground ginger
¼ to ½ teaspoon ground nutmeg
¼ to ½ teaspoon ground cloves
3 slightly beaten eggs
1¼ cups milk
1 6-ounce can (⅔ cup) evaporated milk
1 9-inch unbaked pastry shell

Instructions for baking pie:
Combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake in hot oven (400°) 50 minutes, or till knife inserted halfway between center and edge comes out clean. Cool.