Three ways to cook pumpkin pie

Plymouth pumpkin pie recipe

Add beaten yolks of 4 eggs and 1 cupful white sugar to 2 cupfuls pumpkin that has been stewed and put through colander. To mix, add a quart of milk, 1 teaspoonful cinnamon, mace and nutmeg mixed and whites of eggs, beaten. With a good paste, cut slashes in it here and there. Stir pumpkin custard well from bottom and put it into pastry. Bake in a steady oven.

Priscilla pumpkin pie recipe

Into a quart stewed and strained pumpkin stir a quart milk, cup granulated sugar, cinnamon and nutmeg to taste, and, last of all, five eggs well-beaten. Mix thoroughly and pour mixture into deep pie-dish lined with puff paste. Bake in a good oven until custard is “set.” Serve cold. Canned pumpkin may be used in same way and is almost good as fresh.

Mt Holyoke pumpkin pie recipe

One and one-half cups steamed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs, 1 1-1/2 cups of milk, 1/2 cup cream. Mix ingredients in order given and bake in one crust.


About this story

Source publication: The Day Book (Chicago, Ill.)

Source publication date: December 09, 1911

Filed under: 1910s, Christmas, Dessert recipes, Fall, Thanksgiving

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