Pumpkin Pie

Ingredients

• 1½ cupful of pumpkin
• one cupful of boiling milk
• one teaspoonful of butter
• half a cupful of sugar
• half a teaspoonful of salt
• one-quarter teaspoonful of cinnamon
• same amount of ginger
• one egg

Method

1. 1

   Bake pumpkin until tender, scoop out pulp and sift.

2. 2

   Mix with milk, butter, sugar, salt, cinnamon, ginger, and beaten egg.

3. 3

   Half bake crust, fill with mixture, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 34. The excerpt below is the record exactly as published.

Pumpkin Pie. — Grate sweet apples, add milk, sugar, ginger and cinnamon, and one egg for each pie. Make the filling of the same con- sistency as pumpkin, and bake just like it. Peach Turnovers. — One pint of dried peaches stewed and sweetened with two tablespoonfuls of brown sugar; flavor with nutmeg to taste. 48 THE RURAL COOK BOOK. Make a stiff crust, not as short as for other pies. Roll out pieces the size of a saucer. Cover one-half of the crust one-half inch deep with the steweil fruit. Fold over, pinch the edges together and prick with a silver fork. Fry like doughnuts, preferably in cooking oil; powder with sugar and serve with maple syrup. Pear PiifTs.— Feel good pears, cut out the blossom end, but leave th< stem; simmer the pears until tender in a weak syrup flavored with lemon, then drain, and allow them to cooL Make a good, rich pie crust, roll out thin, cut into triangular pieces, and cover each pear, pinchiog the crust neatly together, but leaving the stem protruding. Bake in a quick oven to a pale brovra, and serve hot or cold. Prune Pie,— Stew half pound of prunes as for sauce. When qnite soft remove the stones, sweeten, beat up and gradually fold in the whites of two eggs. Line deep pie tins with crust and bake twenty minutes. Then turn in the prune mixture; spread. smoothly on top and pour over this a layer of well-sweetened and well-flavored apple sauce. Place in oven and bake twenty minutes longer. Eat hot or cold. Prune Pie No. S. — One cupful of stewed and stoned prunes, chopped fine; three tablespoonfuls of the syrup in which they were stewed, two eggs, yolks and white beaten separately, the whites to a stiff froth; sugar, salt and flavoring to taste. The prunes should be soaked an hour or two in warm water before stewing, then cooked slowly several hours, putting them on with cold water enough nearly to cover them and enough sugar to make a rich syrup. Bake without upper crust Prune Pie No. 3,— Cover a pie tin with rich crust, and then half fill with a layer of stewed prunes and their juice, the stones having been removed. Over the prunes pour a custard, made by beating up one egg and a teacupful of milk, a little nutmeg being grated over the top. The pie is baked until the custard is set. Little patty pans lined with pie crust and filled with the same material, are prune fanchonettes. Pumpkin Pie. — This recipe dilifers decidedly from those ordinarily used and is very good. Cut the pumpkin without paring, bake it, skin side down, until tender, and then scoop out the pulp and sift it. For one pie allow V/i cupful of pumpkin, one cupful of boiling milk, one teaspoon- fu! of butter, half a cupful of sugar, half a teaspoonful of salt, one- quarter teaspoonful of cinnamon, same amount of ginger

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