1¹⁄₂ cups cooked pumpkin
1 cup boiling milk
1 egg
¹⁄₂ cup sugar
¹⁄₄ teaspoon salt
¹⁄₃ teaspoon cinnamon
Cook the pumpkin as directed on page 152. Put it into a cloth and press
it with the back of a strong spoon to squeeze out the water. Mix all the
ingredients, put it into a pan set over a cooker-pail of boiling water;
stir it until it is 165 degrees Fahrenheit, then put the whole into a
cooker for one hour. Fill the baked crust with the mixture. Cover the
top thickly with whipped cream.