The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Pumpkin Pie

• 1¹⁄₂ cups cooked pumpkin
• 1 cup boiling milk
• 1 egg
• ¹⁄₂ cup sugar
• ¹⁄₄ teaspoon salt
• ¹⁄₃ teaspoon cinnamon

Cook the pumpkin as directed on [page 152]. Put it into a cloth and press it with the back of a strong spoon to squeeze out the water. Mix all the ingredients, put it into a pan set over a cooker-pail of boiling water; stir it until it is 165 degrees Fahrenheit, then put the whole into a cooker for one hour. Fill the baked crust with the mixture. Cover the top thickly with whipped cream.