Pumpkin Pie

Ingredients

• Stew pumpkin all day
• To three tablespoons pulp
• two-thirds pint milk
• teaspoon flour
• one egg
• tablespoon each butter
• tablespoon each sugar
• one-third teaspoon each nutmeg
• one-third teaspoon each cinnamon
• one-third teaspoon each ginger

Method

1. 1

   Stew pumpkin all day with a little water, stirring occasionally.

2. 2

   Pulp through a colander and take the amount wanted.

3. 3

   To three tablespoons pulp add two-thirds pint milk, teaspoon flour, one egg, tablespoon each butter and sugar, and one-third teaspoon each nutmeg, cinnamon, and ginger for one pie.

4. 4

   Bake in a deep pie-pan.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 423. The excerpt below is the record exactly as published.

teaspoon flour over top of each pie; bake twenty-five minutes in rather hot oven. The boiled cider mav be omitted, and half a lemon, peeled and sliced thin, used insteaa, or a tablespoon vinegar. Some cook the mixture, adding the flour, before putting in pie. For a Prune- Custard-pie, soak prunes overnight and cook as for Stewed Prunes ; meantime make a custard of two tablespoons corn-starch, quart milk, two eggs and four tablespoons sugar, with little butter ana salt and stir in the prunes. Bake in one crust, whites of eggs may be reserved from custard for a meringue if desired. A few raisins may be stewed with the prunes and grated lemon rind ad(}ed for flavor- ing. Some remove the pits before putting prunes in custard. Pumpkin-pie. — Stew pumpkin all day, on back of stove, with a lit- tle water, stirring every little while to prevent burning. A quantity may be cooked at one time, and it is considered sweeter to be thus prepared; then pulp through colander and take amount wanted, putting remainder in a cool place. To three table- gpoons pulp add two-thirds pint milk, teaspoon flour, one egg, ^^^^^ beaten as above, tablespoon each butter and su- ^^^^^P gar and one-third teaspoon each nutmeg, cinnamon and ginger for one pie. Too much sugar makes the pies watery. Bake in a deep pie- pan as illustrated. Some steam pumpkin instead of stewing, when it should be placed in pan or on back of stove for moisture t odry out, then put through sieve. Baking is a nice wa^ of preparing pumpkin ; cut in i^ieces, take out seeds and bake until soft ; it will he sweet and dry without the trouble of watching and stirring, and may be pulped through a sieve and used immediately. In whatever way pumpkin is cooked, some do not take out the net- work inside, but simply remove seeds carefully; and some even leave in a few seeds, as the pulping through sieve removes tne ]>iece3 of seed, thinking it all enriches the pulp. The propor- tions of ingredients are varied to suit the taste, thougn firom 494 PASTBY. half to two -thirds as much pumpkin as milk is a general rule, with an egg for each pie as above and sugar and flavoring to taste. Another rule, which makes very rich pies, is to each quart pumpkin pulp add two heaping tablespoons butter, five eggs, beaten as above, quart milk, cup sugar, tablespoon mixed ground spice 'dnd teaspoon salt ; stir tne butter into pumpkin while hot ; or omit the butter and use twelve eggs with same proportions other ingredients. Some heat the mixture, stirring constantly, before putting in i)ans, others add half the ipilk id pumpkin and heat the rest and stir in just befose baking. Always oeat the yolks of eggs and sugar together. Servo pumpkin pies either warm or cold, but they are considered in their prime an hour after they are baked. For Eggle%8 Pumpkin-piej add to each pint and^a half pumpkin pulp, quart milk, tablespoon butter, cup sugar, little salt, tablespoon cinnamon, teaspoon ginger, two tablespoons flour, or one of corn-starch ; or roll crackers or bread-crumos fine and use for thickening; Some use equal quan- tities pumpkin and milk, thinking it necessa^ to have them thicker when made without eggs, and also heat Ihe milk in custard kettle, adding the flour and cooking ten minutes ; then stir it into the pumpkin, first having thoroughly beaten into the latter the sugar, or better, tablespoon and ahalfmolassesof anykind. As the thicken- ing property of pumpkin varies some judgment must be used in ad- ding muk. Any flavoring Uked may be used; a little sassafras is deli- cious, grated lemon rind is also nice, and either is an agreeable change from nutmeg or the spices so commonly used. Half pumpkin and half stewed and pulped apples make a pie liked by some. Squash- pies are made same as pumpkin. For Dried- Pumpkin-pies^ soak pumpkin overnight in milk, and then use as 'n any of above recipes ; or place pumpkin in sauce pan, add water to cover and cook till soft, adding water as needed ; then pulp through sieve and use as above. If dried pumpkin is a little scorched, or too brown, cook five or ten minutes, then pour off water and add fresh and finish as directed. Raisin-pie. — One cup each raisins, water and sugar, heaping tablespoon flour, and small lump butter ; put the water on raisins and boil five minutes ; add flour, smoothed in a little cold water, then add sugar, and boil five minutes longer ; stir in the butter and bake with a rich upper and under crust. Or take one cup each su- gar and raisins, one and a half of thick, sour milk, one egg

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