Americandessert
Pumpkin Pie
From The home science cook book, 1902
Cinnamon, ginger, and nutmeg are typical spices for pumpkin pie.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 78. The excerpt below is the record exactly as published.
Pumpkin Pie. Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed
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