Suggestions - Select a dark, rich-colored pumpkin with deep indentations and thick meat. Some of the small sugar pumpkins are very nice.
Good pies cannot be made out of coarse-grained, watery pumpkins.
To bake, cut or saw a pumpkin into halves, and if large, cut into quarters; place on a large tin and turn another over it; bake until tender.
To boil, cut in strips, remove fibrous portion from center, cut in pieces and put over the fire in some thick-bottomed utensil, either copper, re-tinned, or iron; add just enough water to keep it from burning and simmer slowly, stirring often, for several hours until the pumpkin becomes a rich brown and is well dried out. Rub through colander while hot.
Pumpkin may be steamed in strips, unpeeled, but is not so rich.
The question of peeling is an open one; many claim that the rind gives a richer flavor to the pies as well as a darker color, while others fear it may give a strong flavor.
Long, slow baking is necessary to the perfection of pumpkin pies.
Cover crust of pies with a circle of paper if in danger of becoming too brown.
Meringued patty pan pies or tartlets are very dainty and nice.
1 1/4 qt. rich, dark, dry pump-3 pts. rich milk [kin
3/4 cup sugar 1/4 cup molasses
1 teaspn. salt
1 1/2 tablespn. browned flour No. 3 or 3-6 tablespns. browned flour
Bake in not too rich crust in moderate oven 1 1/2 hour. Use 1 cupful more of pumpkin if not dry, and if necessary, 1 1/2 level tablespn. of white flour.
1 qt. rich dark dry pumpkin
2 qts. milk
1 - 1 1/2 cup sugar or 3/4 cup sugar and 1/4 cup molasses 1 teaspn. salt
1 1/2 tablespn. browned flour No. 3 or 3-6 tablespns. browned flour No. 2
Beat whites and yolks of eggs separate; bake slowly until firm in center. Use 1 1/4 qt. of pumpkin if not dry, and 1 3/4 qt. only of milk. May use a little less pumpkin when adding dates.
1 3/4 cup moderately dry pumpkin 1/2 tablespn. browned flour No. 3, or 1-2 tablespns. browned flour No. 2 1/2 level tablespn. white flour
1/4 cup sugar 1 tablespn. molasses 1/2 level teaspn. salt
2 1/3 cups milk
Bake in moderate oven. 1/3 nice winter squash improves the pie.
One recipe says 1/4 teaspn. ground coriander seed. Some of the best pies have no added flavoring.
1 teaspn. of butter or 1 or 2 tablespns. of thick cream in the filling will give a gloss to the surface.
Grate pumpkin without peeling. If moist, put into a piece of cheese cloth and squeeze out the water; for each pie take:
1 cup pumpkin
2 tablespns. molasses 1 or 2 tablespns. sugar pinch of salt 1/2 tablespn. browned flour
No. 3 or 1-2 of No. 2
1 teaspn. ground coriander, or 1/4 level teaspn. ground anise seed, or 1 teaspn. vanilla, or no flavoring small piece of butter
2 tablespns. cracker or zwieback crumbs 1 1/2 - 2 cups milk
Sprinkle top with cocoanut or not. Bake thoroughly.