Pumpkin Pie

Ingredients

• 4 cups strained pumpkin
• 4 cups rich milk
• 4 well-beaten eggs
• 1 heaping cup brown sugar
• 1 teasp salt
• 1/2 a grated nutmeg
• 2 teasp ginger
• 1/2 teasp mace

Method

1. 1

   Pare and cut pumpkin into small pieces, cook for 5 or 6 hours, strain, and mix with heated milk, sugar, spices, and beaten eggs.

2. 2

   Pour into pie plates lined with pastry and bake until brown.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 47. The excerpt below is the record exactly as published.

Pumpkin Pie Choose a green pumpkin just showing first yellow streaks; cook until tender, rub through a colander, and to each pint pumpkin pulp add % cup sugar, 1 tablesp butter, 1 tablesp flour, 3 tablesp vinegar, 1 teasp cinnamon and a little allspice, and 1 beaten egg. Bake between two crusts. This tastes very much like green apple pie. — [Mrs. J. T. C, Minn. Pumpkin Pie I can highly recommend this recipe. Pare, remove pulp, cut in small pieces, and cook pumpkin 5 or 6 hours, then strain carefully through a colander and for 4 cups strained pumpkin allow 4 cups rich milk, 4 well-beaten eggs, 1 heaping cup brown sugar, 1 teasp salt, i/^ a grated nutmeg, 2 teasp ginger and y2 teasp mace.

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