Cut the pumpkin in thin slices, peel and cut up; steam until done or boil until tender in as little water as possible. Mash the pumpkin to a pulp and cook dry as possible without scorching; rub through a colander or coarse sieve.

To each pint of the sifted pumpkin add 1 quart of milk and 3 well beaten eggs. Sweeten to taste with brown sugar; flavor with 1 teaspoonful each of cinnamon and ginger; nutmeg may be added, and 1 spoonful of salt. If the milk is not rich add a small teaspoonful of butter to this quantity. A little molasses added makes the pies a richer color.

Pumpkin Pie II

1 egg.

1 quart of pumpkin.

2 tablespoonfuls of corn-starch. 1 quart of milk.

Sweeten and flavor as before. This will be found very good. Bake in round or square pie-tins in 1 crust. Put in a quick oven and as soon as they puff up remove. Slip out of the pans on to thick folded paper or a clean cloth.

The rim of pumpkin pies is very apt to scorch before the filling is baked sufficiently. On this account it is a good plan to heat the prepared pumpkin scalding hot before turning into the pie-tins. Bake at once that the under-crust may not grow clammy.

Pumpkin Pie Without Eggs

Stew and sift in the ordinary manner. Add enough milk to make about 1/3 thicker than for common pumpkin pie. Sweeten with equal quantities of sugar and molasses The milk being turned boiling hot upon the pumpkin causes it to swell in baking so that it is light and nice as though eggs had been used. This will be found palatable and quite hygienic without spices, but may be flavored as other pumpkin pies and can hardly be told from them. Make the pumpkin about the consistency of common cake batter for this pie.