| 1½ cups baked pumpkin | ½ teaspoon ginger |
| 1 egg well beaten | 1 teaspoon cinnamon |
| 2/3 cup brown sugar | ½ teaspoon cornstarch |
| ½ teaspoon salt | 1½ cups milk |
Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to one and a half cups add the other ingredients in order given. Prepare paste and bake the same as Custard Pie (see No. 635).
644.—RAISIN PIE
| ½ cup raisins seeded and chopped | ¼ cup vinegar |
| 1½ cups hot water | 2 tablespoons butter |
| 1 cup brown sugar | ½ cup sifted crumbs |
Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie (see No. 633).
645.—RHUBARB PIE
| 2 cups rhubarb | 1 cup sugar |
| 2 tablespoons sultana raisins | Grating of nutmeg |
| ¼ cup sifted crumbs | Few grains salt |
Cut rhubarb in half-inch pieces, place in a strainer, and scald with boiling water; drain, put into a paste-lined plate, cover with raisins, crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and bake the same as Apple Pie (see No. 629).
646.—SQUASH PIE
| 1½ cups cooked squash | ¼ teaspoon cinnamon |
| 1 cup sugar | ½ teaspoon nutmeg |
| ¾ teaspoon salt | 1 egg beaten |
| ¼ cup sifted crumbs | 1½ cups milk |