Four cupfuls of stewed pumpkin; two quarts of milk; eight eggs ; two cupfuls of white sugar; two teaspoonfuls of mixed mace, nutmeg, and cinnamon.

Beat the yolks of the eggs light and put the sugar with them. Press the pumpkin through a colander and stir the eggs and sugar into it. Add the milk, spice, and the whipped whites of the eggs. Have very deep pie-plates for pumpkin pies, and after you have floured the plates and lined them with the paste, cut slashes here and there in this, that it may not puff up too much. Stir the pumpkin custard well before you pour it in. Of course no top crust is used.