Although there was no shortage of pumpkins, commercially canned pumpkin was rationed and was difficult to get because it was in demand by service commissaries. With the proper seasoning, fresh or home-canned carrots from the Victory Garden produced a delicious alternative for the duration.
2 cups pureed cooked carrots
½ cup packed light brown sugar
½ cup milk
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
1 (9-inch) unbaked pastry shell
Sweetened whipped cream, optional
Preheat oven to 350°F.
Thoroughly combine carrots, brown sugar, milk, eggs, flour, cinnamon, vanilla, nutmeg, salt, and cloves in a large bowl. Transfer mixture to pastry shell; smooth top surface.
Bake pie until center looks set when pie is gently tapped, 45 to 50 minutes. Cool to room temperature, then chill several hours before serving. Just before serving, top with whipped cream, if desired.
8 Servings
“Ready For Thanksgiving … Patriotic War Stamp corsages for the ladies and boutonnieres for the men await the guests.”—Good Housekeeping, November 1943