Pumpkin Pie Filling

1 1/2 cups pumpkin or squash

1 cup rich milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup sugar
1/4 teaspoon salt
2 eggs
1 tablespoon butter









 Mix all ingredients, pour into unbaked pie shell, bake until a knife can be cut into the filling and come out clean. Serve with whipped cream.

Orange Salad

1 3 ounce orange Jell-O
1 small vanilla cooked pudding
1 Americana tapioca pudding
3 cups boiling water
1 can mandarin oranges
1 8 ounce cool whip Mix together Jell-O and pudding, add 3 cups boiling water, boil 1 minute. Let cool, when almost set, add drained mandarin oranges and cool whip. Set.

My Fudge

2 cups cream

1 1/2 teaspoon cocoa
4 cups sugar
1/2 cup corn syrup









Stir cocoa into sugar until it is the color you want the fudge to be, it will be a little darker when mixed with moisture. Add cream and corn syrup. Cook to a firm ball stage or a little more. Let cool completely. Beat with a spoon until fudge is creamy and starts to set up.

Pumpkin Pie

9 inch pastry

2 Eggs
2 Cups cooked pumpkin
or 1-16 oz canned pumpkin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1-2/3 Cups evaporated milk
   
Heat oven to 400º








Beat eggs slightly with hand beater beat in remaining ingredients. Place pastry line pie pan on the oven rack first and then pour the filling in. Have ready a long two inch wide strip of tin foil that can be crimped around the pie crust flute to protect the crust from getting too brown. Bake 15 minutes and then reduce heat to 350º bake until knife come out clean
Note….Grandma Alice Johnson always used the same filling recipe but she would cook the mixture on top of the stove and then pour it into a baked crust.