This is from a set of vintage recipe cards dated 1961 and distributed by Lestoil’s Convenience Products, Holyoke, Mass. The card measures 2 1/4″ x 3 1/2″ (approx).
Pumpkin Cream Pie
Series 1
No. 26
Set of 42
2/3 cup firmly packed brown sugar
1 Tbsp. flour
1 tsp. salt
1 tsp. ginger
1 1/2 tsp. cinnamon
1 1/2 cups canned pumpkin
1 Tbsp. melted butter
2 eggs, slightly beaten
1 1/2 cups milk
1 unbaked 9″ pie shell
2 cups whipped cream
Combine first 5 ingredients; mix in pumpkin and next 3 ingredients. Pour into shell. Bake at 450° for 15 minutes; reduce heat to 325° and bake 40 minutes longer, or until firm. Chill; top with cream.
LESTOIL’S Convenience Products
Holyoke, Mass.
c. 1961 Tested Recipe Institute, Inc., 500 Fifth Ave., New York 36