Ingredients:
1 quart pumpkin
a good-sized lump of butter
2 quarts milk
6 eggs
sugar to taste
1 tea-spoon salt
1 table-spoon ground cinnamon
1 grated nutmeg
1 tea-spoon ginger

Preparation:

1. Cut a pumpkin into thin slices, and boil until tender in as little water as possible, watching carefully that it does not scorch; set the stew-kettle on top of stove, mash the pumpkin fine, heaping it against the sides of the kettle so that the water may drain from it and dry away; repeat this process until the water has all evaporated, and the pumpkin is quite dry. This will require from half an hour to an hour.

 

2. Mash and rub through a sieve, adding, while warm, a good-sized lump of butter; to every quart of pumpkin, after it is mashed, add two quarts of milk and six eggs, the yolks and whites beaten separately, sugar to taste, one tea-spoon salt, table-spoon ground cinnamon, one grated nutmeg, tea-spoon ginger; bake in a hot oven until well set and a nice brown. It is as well to heat the batter scalding hot, stirring constantly until it is poured into the pie-dishes.

 

Mrs. Gov. Irwin, California

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