Horn & Hardart Pumpkin Pie
Horn & Hardart earned its reputation through simple, high-quality dishes made with care, and the pies were among the most beloved items behind the glass doors. Pumpkin Pie was a seasonal favorite, baked in the H&H commissaries and delivered fresh to the Automats.
This recipe is featured in The Automat Book.
Pumpkin Pie2 cups mashed cooked pumpkin (or one 15-ounce can pumpkin puree)
1 14½ ounce can evaporated milk
2 eggs
¾ cup sugar
1 tbsp unsalted butter, melted
1 tsp cinnamon
2 eggs
¾ cup sugar
1 tbsp unsalted butter, melted
1 tsp cinnamon
¾ tsp salt
¼ tsp ginger
¼ tsp nutmeg
1 11-inch pastry crust
¼ tsp ginger
¼ tsp nutmeg
1 11-inch pastry crust
Preheat oven to 425°F
Beat all ingredients (except the crust) together with a rotary beater or hand whisk until smooth.
Line an 11-inch pie tin with the pastry. Pour in the filling.
Bake for 40 - 45 minutes, or until a knife comes out clean. Once done, transfer the pie to a wire rack and allow to cool completely before serving.