This promo recipe from Borden was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe For Traditional Pumpkin Pie

Traditional Pumpkin Pie……another delicious Eagle Brand dessert
(Makes 9 servings)

1 (9-in.) unbaked pastry shell
1 (16 oz.) can pumpkin (about 2 cups)
1 (14-oz.) can Eagle Brand or Eagle Brand Low Fat Sweetened Condensed Milk (NOT evaporated milk)
2 eggs or 4 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Tip: To further reduce fat, use 4 egg whites instead of 2 eggs.

Preheat oven to 425°. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Prep time: 10 minutes

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