You may remember at the beginning of this Tumblr that one of us made Horn & Hardart’s Baked Macaroni and Cheese, an original recipe sitting in the restored automat at the center of our Lunch Hour NYC exhibition. It looked and tasted delicious, just like it would have all those years ago coming out of a machine. While we have since lost Kate and her cooking skills to the state of Montana, we would love to keep sharing Horn & Hardart’s famous recipes with you. Just don’t expect us to taste test them for you unless you want to clean up the mess.

It’s a little bit early to be thinking of pumpkins, but this recipe is as autumnal as it’s going to get. For those who have been waiting for fall since the end of July, here’s a recipe you will be dying to try. Let us know if you like it!

Pumpkin Pie from the Horn & Hardart Automat

2 cups cooked pumpkin (mashed)

¾ tbsp salt

1 can (14 ½ fluid ounces) evaporated milk

2 eggs

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.