A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

PUMPKIN PIE

Cut the pumpkin in halves, remove the seeds, cut in slices, and stew until dry and soft. Mash smooth, and for each pie take one cup of stewed pumpkin, one-third cup of sugar, two eggs, and about a pint of milk. Beat the eggs and sugar together, stir in the pumpkin, and, lastly, add the milk; mix well, and bake with an under crust only, until the custard is set. Squash may be used instead of pumpkin. If more convenient, two tablespoonfuls of flour may be used in place of the eggs. A tablespoonful or two of molasses may also be added if desired.

What moistens the lip, and

What brightens the eye,

What brings back the past,

Like a good pumpkin pie?—Whittier.