1-1/2 c. pumpkin
1 c. milk
1 egg
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 Tb. corn starch
The preparation of the pumpkin is the first step in the making of
pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the
seeds, and peel off the skin. Cut the peeled pulp into cubes about 1
inch square and cook with just enough water to start the cooking or
steam until the pumpkin is soft. When it has become soft, mash
thoroughly or force through a sieve, and then cook again, stirring
frequently to prevent the pumpkin from burning. Cook until as much water
as possible has been evaporated and the mass of pumpkin seems quite dry.
With the pumpkin prepared, mix the milk with it and add the beaten egg.
Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie
crust with this mixture and bake in a moderate oven until the filling is
cooked thoroughly and the crust is baked.
66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to
which spice is added, but much of the original flavor of the pumpkin is
lost if too much spice is used. The finished product should not be dark
in color, but a golden brown. This dessert becomes much more delicious
by adding a layer of whipped cream to it just before serving.