PUMPKIN PIE
- ½ pint (1 cup) stewed pumpkin
- 4 heaping tablespoonfuls (4 ozs.) sugar
- ½ teaspoonful powdered ginger
- ½ teaspoonful powdered cinnamon
- ¼ teaspoonful grated nutmeg
- 1 teaspoonful lemon extract
- 2 eggs
- 1 tablespoonful cornstarch
- ½ pint (1 cup) cream
- 2 tablespoonfuls melted butter
Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.