Golden Harvest Pumpkin Pie (1959)

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Golden Harvest Pumpkin Pie recipe

Fluffo’s Golden Flaky Pie Crust (9-inch pan)

1-1/3 cups sifted flour
1/2 cup Fluffo
1/2 teaspoon salt 3 tablespoons water

Cut Fluffo into flour mixed with 1/2 teaspoon salt. Stir in water and mix thoroughly. Roll dough 1/8 inch thick into circle 1-1/2 inches larger than top of 9-inch pie pan. Fit dough into pan. Fold edge under and flute. Add filling and bake as directed.

Pet’s Golden Rich Pumpkin Filling

3/4 cup brown sugar
1-1/2 cups canned pumpkin
1 tablespoon flour
11/3 cups Pet Evaporated Milk
1/2 teaspoon salt
1 slightly beaten egg
2-1/4 teaspoons pumpkin pie spices

Mix brown sugar, flour, salt and pumpkin pie spices. Stir in canned pumpkin, add Pet Milk and egg. Stir until smooth. Pour into pastry lined pan. Bake at 375 (350 for glass pan) for one hour unless nut topping is desired. (See below)

Festive Nut Topping (optional)

Mix together until crumbly, 1/2 cup chopped pecans, 1 tablespoon Fluffo, 2 tablespoons brown sugar, 1-1/2 teaspoons grated orange rind. After 45 minutes baking, take pie from oven and spoon mixture around edge. Bake 15 minutes more. Serve warm or cold.

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