Pumpkin Pie

Filling For Pumpkin Pie Recipe

Select a sweet pumpkin; they are small in size, and of a deep yellow color. Cut in halves, remove the seeds, cut in rings, remove the rind, and cut in small pieces. Steam until the pumpkin is soft and the water nearly evaporated. A slow fire is needed for the last part of the process, which is quite lengthy. Press the pulp through a sieve. To each cup and a half of the prepared pumpkin add one cup of milk and half a cup of rich, sweet cream, scalded, one egg, well beaten, a generous half cup of sugar, and one fourth teaspoonful, each, of salt and mace. Mix together thoroughly. Bake slowly.

Pumpkin Fanchonettes Recipe

Mix together one cup and a half of dry, sifted pumpkin, half a cup of sugar, two eggs, slightly beaten, two tablespoonfuls of molasses, one tablespoonful of ginger, two tablespoonfuls of melted butter, one teaspoonful of cinnamon, a scant half a teaspoonful of salt and one cup of rich milk. Pour into small tins, lined with pastry, and bake about twenty-five minutes. If baked as a pie forty-five minutes in the oven will be needed.