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Show Pilgrim Pumpkin Pie decked with Cheese Pumpkins f ' ' ' i Treasured recipe secrets make it rich and spicy pumpkins easy to makel Here's a pie forhigh days and holidays! A velvety-smooth fininE', spiced to perfection, cradled in flaky, mouth-meltinr pastry! One whiff of its , spicy, old-fashioned richness brings the family scurrying to the table! The more luscious the filling, the more important to have flaky, tender, ten-der, delicate pastry. Get all the spicy goodness of this filling by making pastry to brag about this easy, two-step way. Clip the recipe now, ; and jot down what you need on the grocery list. Pilgrim Pumpkin Pie Mix thoroughly: 1 cups canned or cooked Pumpkin, 1 enp Brown Sugar (firmly packed), 1 tablespoon Flour, teaspoon Salt, Vi teaspoon tea-spoon Cinnamon, and Vs teaspoon each Cloves, Nutmeg, Allspice, and Ginger. ... Add 2 slightly beaten Kggs and 1V2 cups Milk and mix well. . . . Pour into unbaked Spry Pie Shell. Bake in hot oven (425 F.) 40 to 45 minutes, or until knife inserted comes out clean. . . . Serve each wedge with a little Cheese Pumpkin made by shaping soft yellow cheese into a ball about the size of a walnut, ridging with a fork to look like pumpkin, and inserting a green "stem" of angelica. Spry Pie Shell Mix lVt, cups sifted All-Purpose Flour and Vz teaspoon Salt. Measure out 7 tablespoons Spry and divide into two equal parts. Step 1 for Tenderness cut in first half of Spry until as fine as meal. Step 2 for Flakinets cut in remaining Spry until particles are size . of large peas. Add 3 tablespoons cold Water, r-.!-b"T thoroughly into a dough. Roll Va inch thick. Fit pastry into pan. V. i inch larger than pan and turn j back edge. Flute rim. |