Pompkin Pie No. 1

Delicious! This pumpkin pie is made with a top crust, and it has the consistency of pumpkin quiche.

Pompkin. 

No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and bake in dishes three quarters of an hour. 

To make one pie

• Stewed Pumpkin: 1 pint (2 cups)
• Cream or half and half: 1 pint (2 cups)
• Eggs: 4 beaten
• Sugar: 1/4 pint (1/2 cup)
• Ground Mace
• Ground Nutmeg
• Powdered Ginger 
• Paste No. 3  

1. Peel and cut up your pumpkin, then put the pieces in a pot with just enough water to keep it from scorching. The pumpkin will lend a lot of its own liquid. The longer you cook it, the sweeter it will be. Cook it until the liquid is evaporated. 
2. Take the pumpkin off the heat and mash it up. Add the cream and wait for it to cool. While you are waiting, make the crust.
3. Add the beaten eggs, sugar and spice to taste. 
4. Put the bottom crust and the filling in the pie plate. Carefully add the top crust and pinch up the edges to make a mote-like barrier. Take a good knife and make a few parallel lines in the top crust. It will feel like a water bed. Now make perpendicular marks, but don't let them intersect. 
5. Bake for 45 Min in a hot oven. Let it set up while cooling. 

Pompkin No. 2
This is the less fancy version. Cream is more valuable than milk, and sugar is more valuable than molasses. It is a bit wetter than No.1

One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.  

For one Pie: 

• Stewed Pumpkin: 1/2 pint (1 cup) 
• Milk: 1 pint (2 cups) 
• Eggs: 3 beaten 
• Molasses: 1/4 pint (1/2 cup) 
• Ground Allspice 
• Powdered Ginger
• Paste No. 3 

Follow instructions for No.1 Add top crust or not. Bake one hour.