It’s that time of year; the preparation for the annual food feast. Can’t wait to eat mandarin orange salad, Mom’s bread and celery stuffing, corn soufflé, green been casserole, jellied cranberries, sweet potatoes with marshmallows, my sister’s pretzel jello desert, and of course mashed potatoes, gravy, and turkey (did I forget anything??). In case you haven’t guessed, I’m hungry.
I’m an antique and vintage postcard, and Victorian trade cards dealer, so will share a vintage recipe from my Grandma’s 1957 Sunbeam Mixmaster instruction booklet. Yes, I still use this vintage appliance.
1 1/2 c. cooked or canned pumpkin
1/2 c. brown sugar, packed
1/2 c. granulated sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla
1 1/2 c. evaporated or top milk
Set oven at 450 degrees F to preheat. Beat eggs in large Mixmaster bowl on No. 12 speed 1/2 min. Stop Mixer, add remaining ingredients. Beat on No. 4 speed until blended — about 1 1/2 min., scraping bowl. Pour into deep unbaked 9″ pie shell which has been chilled. Bake 450 degrees F 10 min. then 350 degrees F for 45 min. or until silver knife inserted in center comes out clean. Serve slightly warm with whipped cream. Sprinkle with chopped pecans, if desired.
Pecan Topping: For an extra treat — melt 2 tbsp. butter and 1 tbsp. brown sugar. Add 3/4 cup finely chopped pecans, 1/4 tsp. vanilla. Spread over pie about 20 min. before baking time is up.
Note: Marie over at The French Factrice blog is hosting Postcard Friendship Fridays. Hop on over to Marie’s and check out all the postcard enthusiasts sharing this week.
** If you liked this blog post, please click on the bookmark link to the right.