Pumpkin Pie
1 ½ cups cooked pumpkin fresh or canned
1 cup rich milk
1 cup sugar
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
2 eggs, slightly beaten
1 tablespoon butter or butter substitute
➔Combine ingredients. Mix thoroughly. Pour into pastry-lined pie pan.
Bake in hot over (425F) about 45 minutes, or until an inserted knife comes out clean.
Serve with whipped cream. If desired, ½ cup raisins may be added to pumpkin filling.
Virginia Cooper, New Orleans, La. SearchLight Recipe Book ©1946