Pumpkin Pie

Ingredients

• one and one half cups stewed and strained pumpkin
• one and one half cups milk
• one egg
• three fourths cup brown sugar
• one tablespoon butter
• one half teaspoon each, of salt
• one half teaspoon ginger
• one teaspoon cinnamon

Method

1. 1

   Line pie plate with Plain Paste.

2. 2

   For filling, mix pumpkin, milk, egg, brown sugar, butter, salt, ginger, and cinnamon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 94. The excerpt below is the record exactly as published.

one half teaspoon vinegar. Cover with crust and bake. Blackberry Pie Use rule for Blueberry Pie, omitting flour and vinegar. Cranberry Pie Use Plain or Chopped Paste. Fill with two cups cran- berries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a 238 lowney's cook book lattice of paste strips ; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes. Cranberry Pie No. 2 Use Plain Paste. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter. This is sometimes called Mock Cherry Pie. Currant Pie Use Plain Paste. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt. Bake with two crusts ; or omit upper crust and cover with meringue when cooked. Custard Pie Use Plain or Chopped Paste. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven. Citron Pie Use Plain or Chopped Paste. For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four table- spoons lemon juice, one eighth teaspoon salt. Cocoanut Pie Line a plate with Plain Paste ; fill with following mix- ture : two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter. DESSERTS 239 Date Pie Use Plain Paste. Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to Custard Pie filling. Lemon Pie Use Plain Paste. For filling, mix two tablespoons corn- starch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten. Lemon Pie No. 2 Use Plain Paste. For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done. Mince Pie Use Plain Paste for under crust, fill with mince-meat, cover with Puff Paste. Peach Pie Use Plain or Chopped Paste. For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water. Plum Pie Use Plain or Chopped Paste. Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter. Prune Pie Substitute prunes for plums and follow rule for Plum Pie. 240 LOIVNEY'S COOK BOOK Pumpkin Pie Line pie plate with Plain Paste. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each, of salt and ginger, and one teaspoon cinnamon

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