For common family pumpkin pies, three eggs do very well to a quart of
milk. Stew your pumpkin, and strain it through a sieve, or colander.
Take out the seeds, and pare the pumpkin, or squash, before you stew
it; but do not scrape the inside; the part nearest the seed is the
sweetest part of the squash. Stir in the stewed pumpkin, till it is as
thick as you can stir it round rapidly and easily. If you want to make
your pie richer, make it thinner, and add another egg. One egg to a
quart of milk makes very decent pies. Sweeten it to your taste, with
molasses or sugar; some pumpkins require more sweetening than others.
Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon;
one great spoonful of ginger. Ginger will answer very well alone for
spice, if you use enough of it. The outside of a lemon grated in is
nice. The more eggs, the better the pie; some put an egg to a gill
of milk. They should bake from forty to fifty minutes, and even ten
minutes longer, if very deep.