Ingerdients:

Stewed pumpkin – 1 heaping pint
6 eggs; flour
6 tablespoonfuls
butter – size of an egg
sugar, 1-1/2 cups
cinnamon, 2 level teaspoonfuls
ginger, 1/2 teaspoonful
1/2 a grated nutmeg.

Directions:

Rub the pumpkin through a colander, adding the butter, sugar, and spices, and make hot, then the beaten eggs and flour; mix smoothly together, and while hot put into the dish, having a thick crust to receive it, and bake in a moderate oven. — Henry Crane, Frost House, Eaton Rapids, Mich.

Remarks

This makes a thick, salvy pie, very nice. If fearful of a soggy crust, bake it before putting in the pie mixture. If a pint of milk was added, it would be more like the old-fashioned pumpkin custard pie, softer and not quite so rich, unless an additional egg or two, with an extra cup of sugar is put in. If milk is plenty, and pumpkin scarce, take this latter plan. –Dr. Chase