Thanksgiving is rapidly approaching - need some last-minute ideas for recipes? Our culinary librarian Rebecca Federman (who manages our menu collection, highlighted today in a Slate article focusing on Thanksgiving menus) has a few ideas, including using Horn & Hardart’s original recipe to bake the same pumpkin pie that was served in their Automats! Talk about bringing a slice of nostalgia to the Thanksgiving Day table (get it? A slice!). The recipe is below - give it a try. We should mention that a restored Automat (pictured) is in our acclaimed Lunch Hour NYC exhibition (which Rebecca happened to co-curate). It’s free and at our landmark 42nd Street building, so come check it out this holiday season!
Pumpkin Pie from the Horn & Hardart Automat
2 cups cooked pumpkin (mashed)
¾ tbsp salt
1 can (14 ½ fluid ounces) evaporated milk
¾ cup sugar
1 tbsp butter, melted
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Heat oven to 425 F.
Beat all ingredients together with a rotary beater or wire whisk. Pour into a pastry-lined 9-inch pan.
Bake 40-45 minutes. Insert a silver knife into the filling about one inch from the side of the pan. If the knife comes out clean, the filling is done.