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P Stands for Pumpkin . . . and Pie
Appears in
Published 1965
When ripe pumpkins lie like harvest moons in fields, glow in orange heaps at roadside stands and in winking jack-o’-lanterns, it’s time to get out the rolling pin and bake a pie. Pumpkin pie is one of the great autumn dessert glories in country places—and a must for Thanksgiving dinner.
Farm Journal readers say that the pie no longer is a seasonal treat. By using commercially canned pumpkin, a staple in kitchen cupboards, you can have pumpkin pie the calendar around. Some women make their own pumpkin purée and freeze it. Here are the directions they pass along:
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