Pumpkin Pie

Ingredients

• Be sure you have a good pumpkin
• Two eggs are good
• one-third pumpkin, one-third milk
• one teaspoon ginger
• one-half teaspoon cinnamon
• Two large spoons sugar

Method

1. 1

   Bake pumpkin, scrape pulp, mix with milk, eggs, spices, and sugar, fill pie crust, bake in hot oven.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 53. The excerpt below is the record exactly as published.

Pumpkin Pie. This requires only the under crust with a rim; this is best made by rolling the crust about an inch larger than the plate, then you have a continuous circle to lay on the edge of plate, about three-fourths of an inch wide, wet the edge of under crust where you lay it on; put the rim all around, do not press on it, and it is ready to fill. Be sure you have a good pumpkin, cut in two, dig out the seeds and inside, bake on grate in a hot oven until soft, or steam it, it is richer baked. (In cold weather you can bake enough for twice, keep- ing in a cool place; they should be ^aten the day they are baked, though you can scald them over.) Scrape out the pulp, press it through a colander. The most delicate pie is made by using one-third pumpkin, one- third milk, one-third eggs and cream or milk as you have it, nutmeg, a little salt, one teaspoon ginger, one-half teaspoon cinnamon. Some like it half pump- kin, it is more solid. This is for one pie. Two eggs are good, but three are better. Two large spoons sugar

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