"The Picayune's Creole Cook Book Sesquicentennial Edition, Copyright 1901
A Pint of Mashed, Stewed Pumpkin A Pint of Milk
This recipe uses fresh pumpkin, and makes three pies.
3 Tablespoonfuls of Butter
1/4 Teaspoonful of Salt
A Cupful of Sugar
12 Teaspoonful Each of Ground Mace, Cinnamon and Allspice
A Tablespoonful of Brandy
Powdered White Sugar
Boil a Quart of Pumpkin - Cut it into diceshaped 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 tender.
Then drain and press through a colander. Add a good tablespoon of butter and a quarter of a peaspoonful of salt. Mix well, and let it cool.
When cool, put the Pumpkin, using one pint, into a large bowl, and add the pint of milk, the ground spices, and mix all well together, and add the above amount of sugar, or sugar to taste.
Then beat four eggs well and add to the mixture. Add a tablespoon of Brandy. Line the pie pans, and bake the Under Crust. Fill with the mixture, and bake in a quick over (400 degrees) for half an hour.
When cold, sprinkle lightly with powdered white sugar, and serve. This quantity will make three pies.