Pie from The Automat

I am still working my way through the sugar pumpkins I bought – cheap – after Halloween. They are stored on the fire escape and I have to eat them before the hard freeze.

Yesterday, I made a Pumpkin Pie that is worthy of a recommendation. The recipe is authentic from Horn & Hardart’s Automat, a fixture in New York City, opened in 1912 to flourish in branches for the next 50 years. Drop a nickel in a slot, open the door, and pull out your dish. Sandwiches, hot dishes, and desserts – lunch for office workers and tourists.

The Pumpkin Pie recipe is a take-away from an exhibit at the New York Public Library, Lunch Hour NYC, through February 17, 2013 at Fifth Avenue and 42nd Street. Drawing on materials from throughout the Library, the exhibit looks back at more than a century of New York City lunches, exploring the ways in which New York City—work-obsessed and time-obsessed—reinvented lunch. But honestly, Lunch Hour NYC, the online exhibition is really good too. Dig deep because there’s a lot there.

PUMPKIN PIE (from Horn & Hardart’s Automat)
2 cups of cooked pumpkin (mashed)
¾ tbsp. salt (I used less)
1 can (14 ½ fl. oz) evaporated milk
2 eggs
¾ cup sugar
1 tbsp. butter, melted
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg

Heat over to 425o
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.

Watch “The Automat” scenes from THAT TOUCH OF MINK (1962) with Doris Day, Cary Grant, Gig Young, and Audrey Meadows.

Your thoughts: Have you been to The Automat? Tell us about it.

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