Horn & Hardart's Pumpkin Pie
Makes 8 servings
1 (15-ounce) can (2 cups) cooked pumpkin
3/4 teaspoon salt
1 (14 1/2-ounce) can evaporated milk
2 large eggs
3/4 cup sugar
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pastry for an 11-inch pie shell
(Clarkson Potter, $18)
1. Preheat the oven to 425 degrees.
2. In a bowl, beat the pumpkin, salt, evaporated milk, eggs, sugar, butter, cinnamon, ginger and nutmeg until smooth.
3. Line an 11-inch pie pan with the pastry. Pour in filling.
4. Bake until a knife inserted in the center of the pie comes out clean, about 40 minutes.
Per serving: 309 calories, 7 grams protein, 39 grams carbohydrates, 19 grams sugar, 15 grams fat, 72 milligrams cholesterol, 413 milligrams sodium, 2 grams dietary fiber.