Pumpkin Pie with Whipped Cream

Ingredients

• Peel and cut the pumpkin in pieces, removing seeds.
• four well beaten eggs
• one-half of a teaspoonful of salt
• one-half of a cupful of molasses
• one scant quart of milk
• one teaspoonful each of the first two are the usual proportions used.
• one teaspoonful each of the first two are the usual proportions used.
• a little nutmeg

Method

1. 1

   Boil or steam the pumpkin until tender, mash and dry out in a shallow saucepan.

2. 2

   To each quart of condensed pumpkin, add eggs, salt, molasses, and milk.

3. 3

   Add sugar and spices to taste.

4. 4

   Line pie dishes with pastry, fill with pumpkin mixture, and bake in a moderate oven.

5. 5

   Serve cold with whipped cream.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 31. The excerpt below is the record exactly as published.

PUMPKIN PIE WITH WHIPPED CREAM. Peel and cut the pumpkin in pieces, removing seeds. Boil or steam until tender — the latter method is best, as by it none of the flavor of the pump- kin is lost. Mash and turn into a large shallow saucepan. Stand on the coolest part of the range, that the pumpkin may dry out as much as possible without burning. To each quart of this condensed pumpkin add four well beaten eggs, one-half of a teaspoonful of salt, one-half of a cupful of molasses and one scant quart of milk. If more sweetening is desired, add sugar to taste; then gradually add any desired amount of spices — ground cinnamon, ginger and a little nutmeg; one teaspoonful each of the first two are the usual proportions used.

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