Pumpkin Pie

Stew pumpkin cut into small pieces, in a half pint water; when soft, mash with potato masher very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one egg, half cup sugar, two tablespoons pumpkin, half pint rich milk, (a little cream will improve it), a little salt, stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven. -Mrs. . A. B. Morey. Buckeye Cookery, by Estelle Woods Wilcox, page 191, Minneapolis, Minn: Buckeye Pub. Co., 1877