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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

PUMPKIN PIE
 
 
 Boil a quantity of pumpkin until quite soft, and press through a sieve to make it fine and smooth. Take 1 quart of the fine pumpkin to make 4 large custards. Add to it the yolks of 4 eggs, 4 tablespoonfuls of sugar and 4 tablespoonfuls of flour. Beat thoroughly and season with salt, pepper, and nut meg or other spices as desired. Add to this 4 pints of sweet milk, and lastly the whites of the 4 eggs beaten to a froth. Pour the custard into 4 pie pans lined with pie dough and hake in a hot oven.

Sister Mary Elizabeth Replogle, Roaring Spring, Pa.