One pint of fresh cooked or canned pumpkin.
One and one-half cupfuls sugar.
Two tablespoonful flour.
One pint milk.
Cinnamon, ginger and salt to taste.
Mix the pumpkin, sugar, flour and egg together, whip this up well, add the cinnamon, ginger and salt and mix, add the milk little at a time, stirring it in, when milk is all in. Line pie tin with puff paste or pie dough, fill with the filling and bake in a hot oven.
Peel the pumpkin cut into small pieces, add a little water and boil until very soft, mash and run through colander, or use canned pumpkin. To each pint of pumpkin add the following:
One-half cupful sugar.
Half cupful good molasses.
Two teaspoonful cinnamon.
Two teaspoonful ginger.
Dne teaspoonful salt.
One tablespoonful flour.
One cupful milk.
Mix pumpkin, sugar, molasses cinnamon, ginger, salt and flour, whipping them well, beat eggs, add and mix, add the milk and mix. Line deep pie tin with puff paste or pie dough, put in the filling and bake in a hot oven until a light brown.
Take the whole pumpkin, put in pan and set in oven and let bake four to five hours, when done cut the pumpkin open, scrape out the seeds, then scrape out the meat in a dish, run this through a colander. one pint of pumpkin add the following:
One cupful sugar.
Half cup best molasses.
One and one-half cupful thick sweet cream.
Three teaspoonful ginger.
One teaspoonful cinnamon.
One-half teaspoonful salt.
Two teaspoonful cornstarch.
To the pumpkin add the sugar, molasses, ginger, cinnamon and salt, dissolve the cornstarch in the cream, then add and thoroughly mix, beat the yolks and whites of the eggs separately, add the yolks and mix, then add the whites stir in lightly. Line deep pie pan with puff paste or best pie crust, fill and bake in a hot oven until a light brown. Then cover top with whipped cream sweetened a little.