Pumpkin Pie

Ingredients

• two cups stewed pumpkin
• two-thirds cup sugar
• one-half teaspoon salt
• one teaspoon cinnamon
• one teaspoon ginger
• enough milk to fill the cup

Method

1. 1

   Put this in a quart cup and add enough milk to fill the cup.

2. 2

   Line a pie plate with crust and fill.

3. 3

   Bake slowly for one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 172. The excerpt below is the record exactly as published.

PUMPKIN PIE. Miss Sarah Roe, New Brunswick, One quart milk, one pint pumpkin, six eggs, one cup sugar ; beat eggs well with the pumpkin, one table- spoon of butter, one-half teaspoon of salt, two-thirds teaspoon each of cinnamon, ginger and nutmeg, three tablespoons sherry. Have pie plate lined with crust, fill and bake. PUMPKIN PIE. Mrs. E. F. C. Young. One cup of boiled pumpkin, pressed through a sieve, one eggy one cup of sugar, one teaspoon of butter, one- half nutmeg, grated, a pinch of salt, two cups of milk or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients. PUMPKIN PIE. Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, one- half teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill Uie cup

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