Pumpkin Pie

Ingredients

• five cupfuls of the strained pumpkin
• one quart of boiling milk
• one small cupful of sugar
• two teaspoonfuls of salt
• one tablespoonful of cinnamon
• four eggs
• one-fourth of a nutmeg, grated

Method

1. 1

   Cut a pumpkin into strips, remove pulp and seeds, and cut into small pieces.

2. 2

   Boil with one-fourth as much water for ten minutes, then simmer for six hours.

3. 3

   After four hours, add molasses.

4. 4

   Rub through a sieve.

5. 5

   Mix pumpkin with salt and spices, add boiling milk gradually, then sugar.

6. 6

   Cool, add beaten eggs, line plates with paste, pour mixture in, and bake for three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 310. The excerpt below is the record exactly as published.

Pumpkin Pie. Cut a pumpkin into long strips. Remove the soft pulp and the seeds. Pare the strips, and cut them into small pieces. Wash and measure these pieces, and put them into a stew-pan containing one-fourth as much boiling water as there is pumpkin. Cover, and place on the fire. When it has boiled for ten minutes, set back where it will simmer for six hours. When it has cooked for four hours add one cupful of molasses for every six quarts of the vegetable. Stir frequently, to prevent burning. When done, rub through a sieve, and measure. For two large pies use five cupfuls of the strained pumpkin, one quart of boiling milk, one small cupful of sugar, two teaspoonfuls of salt, one table-spoonful of cinnamon, four eggs, and one-fourth of a nutmeg, grated

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