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Pumpkin or Squash Pie 1860

List of Ingredients




Pumpkin or Squash Pie

When made for the family, this pie was often made with 1 egg to a quart of milk. The feeling was, the more eggs, the better the pie. So some used 1 egg for each gill of milk for company dessert.

Pumpkin or squash 2 tea-spoonfuls salt
3 eggs 2 great spoonfuls sifted cinnamon
1 quart milk 1 great spoonful ginger
Molasses or sugar Grated lemon peel (optional)

Take out the seeds and pare the pumpkin or squash before stewing but do not scrape the inside. The part nearest the seed is the sweetest part of the squash. Stew
pumpkin and strain through a sieve or colander (or beat with mixer).

Stir the stewed pumpkin or squash into the milk beaten with eggs until it is as thick as you can stir it round rapidly and easily. To make the pie richer for company, make it
thinner and add another egg. A decent pie can be made with only one egg to a quart of milk for everyday. Sweeten to taste with molasses or sugar. Some pumpkins
require more sweetening than others. Ginger alone will be enough for spice if you use enough. A little grated lemon peel is nice.

Put in paste (pastry) shell. Bake without top crust for 40-50 minutes in moderate oven (350F), or longer if very deep.

Recipe