Once you’ve recovered from the sugar crash after finishing off that last bag of Halloween candy, it’s time to start thinking about the next Food Holiday. It’s called Thanksgiving, of course! In modern times, it’s an easy holiday to miss since all the damn stores start selling Christmas decorations alongside Halloween stuff in August.
Okay, so in reality, Thanksgiving is pretty hard to miss. Your family and friends and coworkers are probably already whining and moaning about all the work that Thanksgiving is and how many mouths there are to feed* and maybe even a dramatic we should just skip it and order pizza. Or maybe you’re hosting this year and doing the stressing and bitching yourself. Good for you! It’s warranted when you do it.
Just remember that no matter how many family fights break out, how dry the turkey turns out, or how much you visualize murdering your cousin’s arrogant boyfriend… it’s your duty as an American to gorge yourself on pumpkin pie. For the sake of the The Pilgrims and Native Americans and Black Friday. Is it also your duty to make the pie this year? Let your family call you a “honey” of a cook and try out this 1942 recipe for honey pumpkin pie!
It was sponsored by Spry vegetable shortening, which no longer exists. So your Sprycrust will taste more like Criscocrust. To reduce the amount of vegetable shortening that goes into your crust, simply buy a pre-made unbaked pie shell and don’t read the ingredients. Ignorance is bliss! Delicious, delicious, bliss.
Please leave a comment below if you make this recipe and let us know how it turns out!
*Hey Utah, it’s called birth control.
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Here’s the text from the clipping in case you’re having a hard time reading the article or the honey pumpkin pie recipe:
HONEY PUMPKIN PIE
It’s a honey! Just the thing to serve when the family gets together, American style! Extratender, flaky piecrust—extra cream-rich pumpkin filling, mellow and delicately spiced. You won’t need a speck of sugar for Honey Pumpkin Pie. And you can use squash instead of pumpkin, if you prefer.
Here’s how to save time: make the pie shell the day before, cover with waxed paper and store in the refrigerator…next day, make the filling and bake. Notice how creamy-soft Spry breaks speed records for quick blending. You’ll be thrilled with the record flakiness and tenderness of Sprycrust. Make this topnotch pie soon. Let your family call you a “honey” of a cook.
Honey Pumpkin Pie
1 1/2 cups canned or cooked pumpkin
1/2 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup evaporated milk
1 unbaked Spry Pie Shell
Combine pumpkin, honey, cinnamon, vanilla and salt. Add eggs and milk. Pour mixture into unbaked pie shell. Bake in hot oven (425 degrees F.) 40 to 45 minutes.
Flaky Pie Shell
Mix 1 1/4 cups sifted all-purpose flour and 1/2 teaspoon salt. Measure out 7 tablespoons SPRY and divide into two equal parts.
Step 1 for Tenderness: cut in first half of Spry until as fine as meal.
Step 2 for Flakiness: cut in remaining Spry until particles are size of large peas.
Add 3 tablespoons cold water (no more, no less), mixing thoroughly into a dough. Roll 1/8 inch thick. Place dough in pan and let relax 5 minutes. Pat with ball of dough to fit pastry into pan.Trim pastry 1 inch larger than pan and turn back edge. Flute rim.
