Pumpkin Pie Recipe from Scratch Like This Page? Bookmark it:

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. on 27 Oct 2008 at 2:21 am 1 samantha thank u so much this is a purfect recipe on 11 Nov 2010 at 7:10 pm 2 slpolka@msn.com The ingredients don’t say how much pumpkin to use – how many cups? Pumpkin sizes vary so much I think a measurement would be helpful in your recipe. I will search for a recipe that gives me that information as I don’t wish to experiment and waste good ingredients. on 12 Nov 2010 at 1:09 pm 3 admin @slpolka@msn.com This recipe is from an old cookbook and does not specify the exact amount of pumpkin. I suppose you could use 2-3 cups of pumpkin pulp purée.