No doubt housewives in 1954 were looking for ways to make preparing for Thanksgiving easy. This recipe for Pumpkin Mince Pie is no exception: it uses a pre-baked pie shell and prepared mincemeat.
You can buy both at the store. Grab a can of pureed pumpkin and another of evaporated milk, and you almost have a pie that bakes itself.
This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:
- Roast Turkey with Almond Celery Stuffing
- Turkey Pompons
- Spicy Applesauce Mold
- Green Vegetable Trio
- Pumpkin Mince Pie
- Apple Torte
- Chocolate Delicacy
Pumpkin Mince Pie
- 1 9-inch unbaked pie shell
- 1 1/2 cups prepared mincemeat
- 1 cup pumpkin
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 eggs
- 2/3 cup evaporated milk
Spread mincemeat in the bottom of unbaked pie shell.
Combine pumpkin, sugar, salt, and spices.
Stir in eggs then milk; pour over mincemeat layer.
Bake in a preheated oven at 425 for 25-30 minutes.
Recipe No. 1592 from the Home Services Department of the Michigan Consolidated Gas Company.