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PUMPKIN PIE Beatrice Boynton
1% C. mashed cooked pumpkin ¥2 tsp. ginger

11% C. evaporated milk (undiluted) ¥2 tsp. nutmeg

2 egg yolks beaten Y% tsp. cloves

24 C. brown sugar 1 tsp. cinnamon

Y2 tsp. salt 2 egg whites beaten stiff

Preheat oven 400°.

With a rotary beater mix the first nine ingredients. Use a plain pie crust recipe,
place in a 9’’ pie plate. Use a little of the stiff egg white to coat the pastry before
putting the filling in (this prevents a soggy crust). Fold the remaining egg white
gently into the pumpkin mix and fill the pie shell. Bake 45 minutes, until a silver
knife inserted comes out clean. Top with whipped cream if desired. This makes a
very large pie.

RAW PUMPKIN PIE Edith Mattson
2 C. grated raw pumpkin 2 C. sweet milk

1 C. sugar ¥2 tsp. salt

2 eggs beaten ¥2 tsp. cinnamon

¥Y2 tsp. ginger
Preheat oven 400°.
Mix sait, sugar and spices. Add to the grated pumpkin. Then add beaten eggs.
Lastly add the milk and mix well. Bake at 400°F. for 10 minutes then reduce heat to
350° and bake about 1 hour or until custard is set. This is an original recipe and is

very interesting with the different texture - good too! (Like coconut.) Use a 9’’ pie
plate.

Planning your work is good, but doing it is even better.

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