Turn on oven and set at 375 (high moderate).
Line a 9-inch pie pan with unbaked pastry.
| Mix in a bowl | ¾ cup brown sugar, lightly packed |
| 1 tablespoon flour | |
| ½ teaspoon salt | |
| 2¼ teaspoons pumpkin pie spice | |
| Add and stir until smooth | 1½ cups cooked or canned pumpkin |
| 1½ cups Pet Evaporated Milk | |
| 1 slightly beaten egg |
Pour into pastry-lined pan. Bake on center rack of oven 45 minutes, or until firm. Cool before cutting. Serve with Whipped Topping ([page 15]).
Sweet Potato or Squash: Substitute sieved, cooked or canned sweet potatoes or mashed, cooked winter squash for the pumpkin in the Pumpkin Pie Recipe. If you use sweet potatoes, reduce sugar to ½ cup and add 2 tablespoons melted butter or margarine.
BUTTERSCOTCH CHIFFON
| Put into ice tray of refrigerator | ½ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around the edges. | |
| Soften in a small bowl | 1 tablespoon unflavored gelatin in |
| ¼ cup cold water | |
| Put into a saucepan | 1½ pkgs. butterscotch pudding powder (not the “instant” kind) |
| ⅓ cup brown sugar | |
| ⅛ teaspoon salt | |
| Stir in gradually until smooth a mixture of | ¾ cup Pet Evaporated Milk |
| 1½ cups water | |
Cook and stir until mixture comes to a boil and is thickened, about 5 minutes.
Add softened gelatin and stir until gelatin is dissolved. Chill until cold but not firm.
Put ice cold milk into a cold bowl and whip with cold rotary beater at high speed, until fluffy.