Eleven and one-half cups of steamed pumpkin drained dry,
One cup of milk,
Yolk of one egg,
One-half cup of sugar,
One teaspoon melted butter,
One teaspoon of cinnamon,
One-half teaspoon of nutmeg,
Two teaspoons of vanilla.
Beat thoroughly to mix and then pour into well-greased custard cups. Set cups in baking pan and pour in sufficient boiling water to half fill the pan. Bake in a moderate oven for forty-five minutes and then serve cold. Garnish with fruit whip or jelly.