Thanksgiving is less than a week away! As we prepare to take part in family celebrations and holiday traditions, we would like to share with you a little local history and two recipes for pumpkin pie that are taken from our Warrenville Heritage Cookbook. We hope you enjoy!
John and Helen Mount were active in business and community life here for many years. John and his dad, Glen Mount worked with others for years to get the town incorporated, saw many defeats, but never gave up hope that Warrenville’s identity would not be swallowed up by another town. John and Glen sold many lots in town for $100–and on a time payment loan!

Mount Hardware Store
Helen taught 7th and 8th grade at Holmes School from 1937 to 1940. She directed plays and taught music for school programs and belonged to the Warrenville Mothers Club. The John Mounts had three children: Jay, Jodi and Jane.
Pumpkin Pie, submitted by Fay Mount
2 eggs, beaten slightly
½ cup sugar
1 cup pumpkin
1-1/2 cup milk
Mix above in order given. Mix the following with a little flour and add to above ingredients:
½ tsp. salt
¼ tsp. ginger
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
Place mixed ingredients in a 9-inch pie shell. Fill to top. Carefully place in 400 degree oven and bake 10 minutes, then reduce heat to 350 degrees and bake until custard is done.
Helen reminds us to always add spices to pumpkin before milk!
Bessie and Ted Klug came to Warrenville in 1939. As kindergarten was not included in the regular school curriculum in those days, the Mothers Club collected funds from parents to pay the teacher. Bessie was the third such teacher and taught in 1944-45 under Superintendent Locke. She taught kindergarten again under Superintendent Bower. She became teaching Principal at Woodland School, then Curriculum Coordinator between Wheaton and Warrenville Schools when Bower Jr. High was built. Altogether, Bessie taught ten years in Big Woods Rural Schools, over 20 years in Warrenville Schools and 4 years in Carol Stream.
Bessie and Ted had two children: Vicki and Corbin.
Impossible Pumpkin Pie
¾ cup sugar
½ cup Bisquick
2 tbsp. margarine
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Lightly grease 10 x 1 ½ x 1 ¼ pie plate.
Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean. 50 to 55 minutes.
Refrigerate any remaining pie.