Thanksgiving is around the corner. And you know what that means — time for pumpkin pie!
Get ready for three days of retro pumpkin pie recipes, starting with a 1959 recipe from Carnation and one from Baker's Coconut.

Carnation's Famous Pumpkin Pie
1 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cups canned pumpkin
1 large can Carnation Evaporated Milk
2 eggs
9-inch single crust unbaked pie shell
Mix filling ingredients until smooth. Pour filling into unbaked pie shell. Bake in hot oven (425˚F) 15 minutes. Lower temperature to moderate (350˚F) and continue baking about 35 minutes or until custard is firm.
Via vieilles_annonces

Coconut Pumpkin Chiffon Pie
1 envelope unflavored gelatine
1/4 cup cold water
1 1/4 cups mashed pumpkin
3/4 cup evaporated milk
1/2 cup water
2 egg yolks, slightly beaten
3/4 cup brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites
1/2 tsp. vanilla
1 cup Baker's shredded coconut, toasted*
1 baked 9-in. pie shell
1/3 cup cream, whipped and sweetened
Soften
gelatine in 1/4 cup cold water. Combine pumpkin, milk, 1/2 cup water,
egg yolks, 1/2 cup of the sugar, salt, and spices in top of double
boiler. Cook over boiling water 10 minutes, stirring constantly. Add
gelatine and stir until dissolved. Remove from boiling water. Chill
until slightly thickened.
Beat
egg whites until foamy. Add remaining sugar gradually and continue
beating until stiff. Fold in pumpkin mixture, vanilla, and 3/4 of the
toasted coconut. Turn into cold pie shell. Chill until firm. Before
serving, top with whipped cream and remaining coconut.
*To
toast coconut, spread thinly in a shallow pan. Place in moderate oven
(350˚F) and toast about 10 minutes, or until delicately browned. Stir
occasionally to toast evenly.
Via Curly-Wurly