Pumpkin Pie

2 cups cooked pumpkin (mashed) 3/4 Tbsp salt 1 can (14 1/2 oz) evaporated milk 2 eggs 3/4 cup sugar 1 Tbsp butter, melted 1 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg Heat oven to 425*. Beat all ingredients together with a rotary beater or wire whisk. Pour into a pastry-lined 9-inch pan. Bake 40-45 minutes. Insert silver knife into the filling about one inch from the side of the pan. If the knife comes out clean, the filling is done. Serves: 8-12 Thanks to: NYPL and Horn & Hardart's Automat