HERITAGE PUMPKIN PIE
Makean unbaked “Water-Whip” Pie Shell, [page 19].
Mix1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 tablespoons molasses.
Add3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly.
Pourinto unbaked, unpricked pie shell.
Bakein hot oven (425°F.) 40-45 minutes, or until knife inserted in center comes out clean.
Servewith sharp cheese or with a topping of whipped cream.
“HIS FAVORITE” APPLE PIE
