I quart milk 1 1/4 qts. dark corn syrup 3 qts. cooked pumpkin 12 eggs, well beaten

2 tablespoons salt 2 tablespoons ginger 2 tablespoons cinnamon 1 teaspoon nutmeg

Rub steamed or canned pumpkin through sieve. Mix salt and spices together, and add to pumpkin. Nutmeg may be omitted if preferred. Add remaining ingredients, and mix well. Fit crust to deep pie tins, building up good edges. Turn in pumpkin mixture, and bake slowly an hour, or until knife comes out clean.