Carnation’s Famous Pumpkin Pie recipe

The sure way to a cream-smooth pumpkin pie…


1 cup granulated sugar
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1-1/2 cups canned pumpkin
1-2/3 cups (large can) undiluted Carnation evaporated milk
2 eggs
9-inch single-crust unbaked pie shell


Mix filling ingredients until smooth. Pour the  filling into unbaked pie shell. Bake in hot oven (425 F) for 15 minutes.

Lower temperature to moderate (350 F) and continue baking about 35 minutes or until the custard is firm.

(Makes 9-inch pie)

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Filed under: 1950s, Dessert recipes, Food & drink, Thanksgiving, Vintage advertisements

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