Pumpkin Pie

Ingredients

• one quart of pumpkin
• two quarts of milk
• six eggs
• one teaspoonful cocoanut butter or olive oil
• one teaspoonful ground cinnamon
• a little salt
• sweeten to taste

Method

1. 1

   Stew the pumpkin until soft, then press through a sieve.

2. 2

   Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin.

3. 3

   Add the cocoanut butter or olive oil, a little salt, ground cinnamon, and sweeten to taste.

4. 4

   Pour into crust-lined plates and bake in a quick oven.

5. 5

   When done, spread over each pie a generous amount of well-beaten thick, sweet cream and powdered sugar; return to oven until a delicate brown film has formed, then take out and set away to cool.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

PUMPKIN PIE. Stew the pumpkin until soft, then press thru sieve. To one quart of pumpkin allow two quarts of milk and six eggs. Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin. Add one teaspoonful cocoanut butter or olive oil, a little salt, one teaspoonful ground cinnamon, and sweeten to taste

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