Pumpkin Pie

Ingredients

• One quart of stewed pumpkin
• Three pints of milk
• Six eggs
• One table-spoonful of salt
• One and a-half table-spoonful of ginger
• One tea-spoonful of cinnamon
• One cupful of sugar

Method

1. 1

   Cut pumpkin, remove pulp and seeds, and stew slowly for 6 hours.

2. 2

   If watery, dry it out.

3. 3

   Pulp the pumpkin and mix with other ingredients.

4. 4

   Bake in pie crust.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 175. The excerpt below is the record exactly as published.

PUMPKIN PIE. Cut the pumpkin into long strips, remove the soft pulp and seeds, pare the strips, and cut them Into small pieces. Place the pumpkin in a kettle with a very little water, cover the kettle tightly, and stew slowly, stirring up frequently from the bottom and adding a little more water, if the pumpkin seems in danger of becoming too thick, but always remembering that the less water is used the finer will be the quality of the^ pies. It will take at least six hours to stew a pumpkin until soft enough to use. If the pumpkin seems at all watery when done, set the kettle on a hot part of tl\^ stove, and stir constantly PIES. 403 uncovered ; it will soon dry sufficiently. Lift the pump- kin from the kettle into a colander or a rather coarse sieve, and pulp it through. It will then be ready to use. This part of the work should obviously be done the day before the pies are to be made. The quantities given below will make three good, deep pies. One quart of stewed pumpkin. Three pints of milk. Six eggs. One table-spoonful of salt. One and a-half table-spoonful of ginger. One tea-spoonful of cinnamon. One cupful of sugar

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