Friday, October 12, 2018

Vintage Recipe: Pumpkin Pie Recipe from 1950

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Pumpkin Pie is definitely a fall favorite. In fact, my family loves it so much that we decided it was no longer “just for Thanksgiving” Pumpkin Pie is so quick and easy to throw together that we have it much more often than just once a year! And it really came in handy when Mr. LH had his wisdom teeth removed...pumpkin pie to the rescue!

This vintage Pumpkin Pie recipe was handwritten in ink on an index card that had been darkened with time. It was found in a small red metal recipe file box worn with age. The original recipe card is dated “10-12-50″so that’s why I’m posting it here on this day, exactly 68 years later.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Pumpkin Pie

Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1/2 c. Granulated Sugar
  • 1 tsp. Ginger
  • 1/4 tsp. Cloves
  • 2 Eggs
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 1/2 c. Pumpkin
  • 1 1/2 c. Hot Milk
  • 9" Pie Crust, unbaked

instructions:

Blend together sugar, salt and spices. Add to pumpkin. Add beaten eggs. Stir in hot milk.

Pour into unbaked 9" pie crust.

Bake at 425° F until filling is set, 15 minutes. Bake 30 minutes longer.


Created using The Recipes Generator



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