From the 1954 Culinary Arts '250 ways' pamphlet cookbook series, this is from the Holiday Cookbook - '250 festive recipes for every holiday'.
This cookbook suggests making Individual Pumpkin Pies, 'for those who prefer a light-colored, delicately spiced pumpkin pie'. Now I'd have to double this recipe, because I've found that when there are little portions dictated of everything, folks take two - at least. I count myself in that group too of course!
This is supposed to make 8 - so you'd feed likely 4. First you are supposed to make 'Pastry for Little Pies and Tarts'. That is just a pastry for a 2-crust pie, rolled 1/8 thick and cut about 1/2 in. larger than the size of the pans. The edges are fluted. To bake those - 450 F 8 - 10 min. (But in this case you should refrigerate the crust and mix up the pumpkin part before baking it all.)
Back to the pies:
2 cups (1 lb. can.) canned pumpkin
2/3 cup firmly packed light brown sugar and a mixture of
1 tsp. mace
3/4 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
Combine and add to pumpkin mixture, mixing well until smooth
2 eggs, slightly beaten
1 cup cream
1 cup milk
Remove pastry from refrigerator. Pour about 1/2 cup filling into each pastry shell. Sprinkle tops with Nutmeg. Bake at 450 F 10 min. Reduce heat to 350 F and bake 20 min. longer. Cool on cooling rack.
Those cute turkey cutouts are from thing slices of Cheddar Cheese. Now I love Cheddar with apple pie, but pumpkin? Oh well, it looks cute!