From the 1962 Christmas Recipes booklet put out by Wisconsin Power and Light Company, Loreen Jackson, Home Economics Director. This recipe is "an 'Old Hat' idea with a new trim. You will like this up to date version. Texture wise, it's different. The flavor's the same."
Before I share the vintage recipe, I wanted to note a few things... Such as how in 1962, the convenience of store-bought pie shells makes its way into cook booklets from home economics leaders -- but canned pie filling has not. This recipe is a great way to make use of what's left after you carve jack-o-lanterns.
1 9-inch unbaked pie shell
2 cups raw grated pumpkin
2 eggs, beaten
1 cup brown sugar
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1. Peel and cut pumpkin into pieces Fill jar of electric blender. Cover with water. Blend for a few seconds until finely grated. Drain thoroughly. May use a fine grater or grinder.
2. Mix all ingredients in order given.
3. Pour into unbaked pie shell.
4. Bake in oven preheated to 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 minutes, or until center tests done with a silver knife is inserted.