Plain pie pastry
(your favorite recipe)
2 1/2 cups mashed pumpkin
2 cups brown sugar
4 beaten eggs
1 cup milk
2 tablespoons melted butter
1 tablespoon molasses
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Line 6 tart tins with plain pastry.  Mix other ingredients well.  Pile in tart shells.  Bake in moderately hot oven (375 degrees) for 40 minutes.  Serve hot or cold.  If cold, top with whipped cream.

1 tablespoon gelatin

1/4 cup water

1/2 cup milk

1 cup sugar

1 1/4 cups mashed pumpkin

3 egg yolks, slightly beaten

1/2 teaspoon each salt, nutmeg, cinnamon, and ginger

3 egg whites

Baked plain pastry shell

Dissolve the gelatin in water 5 minutes.  Combine milk, 1/2 cup sugar, pumpkin, yolks, and spices.  Cook over boiling water (in double boiler) until thick.  Remove from stove and add gelatin.  When this begins to set up, add beaten egg whites to which 1/2 cup sugar has been added.  Pour into baked pie shell and refrigerate.

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1 1/2 cups pastry flour

2/3 cup vegetable shortening

2/3 teaspoon salt

About 1/3 cup ice cold water

Sift flour and salt together, and rub in shortening with tips of fingers.  When mixture looks like coarse bread crumbs, moisten, using only just enough water to wet flour – not enough to make it at all sticky.  Turn onto a floured board, roll out once and use for any rich pie.