Preparation / Directions:
For common family pumpkin pies, three eggs do very well to a quart of milk.
Stew you pumpkin, and strain it through a sieve, or colander. Take out the
seeds, and pare the pumpkin, or squash, before you stew it; but do not
scrape
the inside; the part nearest the seed is the sweetest part of the squash.
Stir in the stewed pumpkin, till it is as thick as you can stir it round
rapidly and easily. If you want to make your pie richer, make it thinner
and
add another egg. One egg to a quart of milk makes very decent pies.
Sweeten
it to your taste, with molasses or sugar; some pumpkins require more
sweetening than others. Two tea-spoonfuls of salt; two great spoonfuls of
sifted cinnamon; one great spoonful of ginger. Ginger will answer very well
alone for spice, if you use enough of it. The outside of a lemon grated in
is
nice. The more eggs, the better the pie; some put an egg to a gill of milk.
They should bake from forty to fifty minutes, and even ten minutes longer if
very deep.
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