As I mentioned in the introduction post to this menu, the original pie recipe did not work. It was supposed to make two pies but there was enough filling for three. The filling was so liquidy the crust just could not bake resulting in a soggy or really raw bottom. There was either a huge typo in the measurements or the recipe just was not tested. So with not enough time to fix that mess of a pie, I went on a hunt to find another 1930s pumpkin pie recipe. I found A LOT but this one caught my eye. Actually, it is a combination of the two and it worked out great the first time. I liked the end result and I for sure want to play around with the recipe later to get it to be the perfect pie for my own tastes.
Pumpkin Pie
A pumpkin pie recipe from the 1930s.
Ingredients
- 1 9 inch pie crust
- 1 cup mashed pumpkin
- 1/2 cup milk
- 2 eggs, well beaten
- 1/2 cup brown sugar
- 1 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- Optional: whipped cream and extra cinnamon
Directions
- Preheat oven to 350 degrees.
- Place pie crust in a 9 inch pie pan and crimp the edges. Set aside.
- In a mixing bowl, combine the pumpkin, milk, eggs, brown sugar, flour, cinnamon, ginger, nutmeg, allspice, and ground cloves
- Pour into the pie crust.
- Bake for 50 minutes.
- Cool and if using top with whipped cream and a sprinkle of cinnamon.
Quaint Cooking 
Beautiful! We don’t have to think about the other ever again!
LikeLiked by 1 person