Pumpkin Pie from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil a quart of pumpkin, cut into dice-shaped pieces, putting it on with just water enough to keep from burning, say about a quarter of a cupful. Let it stew slowly for an hour, at least, or until ...
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Ingredients
- A Pint of Mashed, Stewed Pumpkin
- A Pint of Milk
- 3 Tablespoonfuls of Butter
- ¼ Teaspoonful of Salt
- 4 Eggs
- A Cupful of Sugar
- ½ Teaspoonful Each of Ground Mace, Cinnamon and Allspice
- A Tablespoonful of Brandy (If Desired)
- Powdered White Sugar
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