Pumpkin or Squash Pie Filling

Ingredients

• ½ cup of milk
• 1 cup of DEL MONTE Canned Pumpkin or Squash
• ½ cup of corn syrup
• ½ cup of molasses
• 1 teaspoon of cinnamon
• ½ teaspoon of ginger
• ½ teaspoon of salt
• ½ teaspoon of nutmeg
• ½ teaspoon of allspice
• slightly beaten egg

Method

1. 1

   Heat the milk, add the pumpkin or squash, corn syrup, molasses, spices, and pour onto a slightly beaten egg.

2. 2

   Fill the crust.

3. 3

   Heating the ingredients before adding them to the egg keeps the crust from becoming soaked.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 127. The excerpt below is the record exactly as published.

teaspoon of salt, V2 teaspoon each of ginger and cinnamon, and V2 tablespoon of melted fat. Bake for 1 hour. PUMPKIN OR SQUASH PUDDING— Mix 1 cup of DEL MONTE Canned Pumpkin or Squash with 1 cup of white, sauce, V2 cup of molasses, V2 teaspoon each of salt, ginger, cinnamon, nutmeg, and allspice, 2 egg yolks, and 1 cup of DEL m6NTE Seedless Raisins. Bake in a slow oven until firm, cover with meringue made of 2 stiffly beaten egg whites and 2 tablespoons of corn sirup, and brown in a hot oven. PUMPKIN OR SQUASH PIE FILLING— Heat V2 cup of milk, add 1 cup of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, ^ cup of molasses, 1 teaspoon of cinnamon, V2 teaspoon each of ginger and salt, and % teaspoon each of nutmeg and allspice. Pour onto a slightly beaten egg and fill crust. Heating the ingredients before adding them to the egg, keeps the crust from becoming soaked. PUMPKIN OR SQUASH TAPIOCA PUDDING— Mix 2 cups of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, 1^/^ cups of milk, % cup of minute tapioca, 1 teaspoon each of cinnamon and salt, and V2 teaspoon of ginger. Cook in double boiler until tapioca is transparent and tender. Serve hot or cold with milk or cream. If a meringue is preferred, 2 stiffly beaten egg whites to which 2 tablespoons of com sirup or sugar have been added may be spread over the top and the pudding browned in the oven and served without milk or cream. 28A Del. Monte Canned Fruits and Vegetables DEL MONTE Canned Spinach The French people have used canned spinach for many years. It is but recently, however, that this delicious and healthful vegetable has been made available for all-year-round use in the American household. The DEL MONTE process of growing, cleaning, processing and canning spinach now brings you this fine food, ready for instant use, and better than you can prepare it fresh at home* Better, because it is packed fresh and crisp a few hours after cutting, with all its flavory, healthful properties, in model canneries near the fields where it grows. Packed in No. 2 and No. IVz cans. The recipes below call for the No. 2^/^ size tin. Spinach Suggestions and Recipes Equal parts of chopped DEL MONTE Canned Spinach and cottage cheese molded into flat cakes and served on lettuce with French dressing, make a de- licious salad. If spinach is drained when used from the can, the liquid should be utilized as stock for soup, as it is rich in the mineral salts for which this vegetable is noted. No food value should be wasted. To use spinach from the can, heat in the double boiler, add 2 tablespoons of butter substitute, % teaspoon of pepper, % teaspoon of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.