This recipe is a Salem classic. Every Thanksgiving and Christmas, if you walk around town, you can smell it baking on every street.

1 cup canned pumpkin
1 cup evaporated (not sweetened condensed) milk
1 cup firmly packed light brown sugar
3 eggs, lightly beaten
1/4 cup orange juice
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon salt
1 (9") pie shell, unbaked

Preheat the oven to 375 degrees. In a medium bowl, combine the pumpkin, evaporated milk and sugar, beating on low speed with an electric mixer. Blend until the sugar is dissolved and the mixture is smooth. Stir in the eggs, orange juice, pumpkin pie spice, cardamom, cinnamon and salt. Mix well.

Pour the filling into the prepared pie shell. Bake for 50-55 minutes or until the tip of a sharp knife inserted I the center comes out clean. Cool on a wire rack. Serve with a dollop of whipped cream, if desired.

Makes 8 servings.

Cranberry Salad

16 oz. ground cranberries
1 1/4 cup sugar
1 cup crushed pineapple, drained
10 1/2 oz. marshmallows
1 cup pecan pieces
8 oz. whipping cream, whipped

Mix ingredients together, folding in whipped cream last.