Ruth Alden's Pumpkin Pie recipe c1660

Ruth Alden Bass created this recipe which her daughter Sarah Bass Thayer passed on and was given to my mother’s oldest sister, Helen Stuart Keith when she was a little girl about 1891 and was visiting a Thayer cousin. My mother’s family always followed it and I grew up delighting in it. The original probably used treacle and whole fresh milk. The distinctive flavor of pumpkin, raw milk and molasses sugar results from the right proportions. The spices enhance with a clever combination that enhances but does not overwhelm. Note that it does not use cloves!

1 ½ cups pumpkin puree
1 cup dark brown sugar, lightly packed
½ teaspoon salt
1 scant teaspoon cinnamon
1 scant teaspoon nutmeg
½ scant teaspoon ginger
¼ scant teaspoon mace
Combine in the order given
Add 2 eggs lightly beaten
Stir adding 1 can evaporated milk
Mix well then pour into a
pastry crust using a deep 9 inch pie pan
Bake at 450 F for 10 minutes
Bake at 350 F for 40 minutes

Note: scant means less than level
Rev. David P. Wyatt, Alden Kindred