Pumpkin Pie

Ingredients

• a two-pound piece off a sound pumpkin
• three quarts of cold water
• four ounces of pie-paste
• two ounces of powdered sugar
• three whole eggs
• a saltspoonful of ground cloves
• a saltspoonful of ground allspice
• half a saltspoonful of salt
• the same quantity of cinnamon
• half a pint of cold milk

Method

1. 1

   Line a deep pie-plate, cook pumpkin pieces in cold water for twenty-five minutes, drain, press out water, rub through a sieve, add powdered sugar, eggs, spices, and milk.

2. 2

   Mix well, strain into the pie-plate, bake for thirty minutes, cool, cut into six pieces, sprinkle with powdered sugar, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 263. The excerpt below is the record exactly as published.

Pumpkin Pie. — Have a deep pie-plate, one and a half inches deep by nine and a half wide ; line it with four ounces of pie-paste (No. 1077). Cut a two-pound piece off a sound pumpkin, peel it well with a knife, remove the seeds and soft parts, then cut it into twelve pieces; place them in a saucepan with three quarts of cold water, leave the pan on the hot stove, and let cook for twenty-five minutes. Take from the fire, put the pumpkin in a drainer, leaving it for one hour, then press out the water thoroughly with the hand, and rub it through a sieve into another vessel. Add two ounces of powdered sugar, and break in three whole eggs; add a saltspoonful of ground cloves, a saltspoonful of ground allspice, half a saltspoonful of salt, and the same quantity of cinnamon; mix all together for two minutes, and pour in half a pint of cold milk

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