As part of my 70s retro Thanksgiving, I decided to get most of my recipes from the Better Homes and Gardens New Cook Book. I have a copy of the 1976 edition, which I bought in the early 80s. When push came to shove on the Pumpkin Pie, though, I went with the recipe on the can of pumpkin. How traditional is that? I don't like to buy Libby's brand, because its Nestle, but it's pretty much the only one you can get in the UK. So, here it is, translated.
Start with an unbaked pastry pie-shell. Most of the standard UK pre-bought ones are shallow, if you're using those you'll need two for this quantity of filling. Otherwise make your favourite pastry in a 9" diameter deep flan tin, with a removable bottom. I then put mine on a metal tray, just to make it easier moving it about.
To each 15 oz can of pumpkin, you'll need:
3/4 cup (about 6 oz) sugar (I used a light brown)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (12 fl oz) evaporated milk (I found a light version)
Preheat the oven to Gas Mark 7.
Mix the sugar and seasonings. Beat the eggs, add the pumpkin and sugar mix. Beat well, and gradually add the milk until you have a smooth custard. Pour into the pie shells. Bake for 15 minutes. Reduce to Gas Mark 4. Bake for 20-30 minutes more for shallow pies, or 40-50 minutes for the deeper ones, until a skewer comes out clean.
You can eat it warm, but I like it better if you chill it until the next day, it firms up better. Cream and / or ice-cream – I have some good quality vanilla ice-cream for tomorrow. They do warn you not to freeze the pie as it will separate.