VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
PIE CRUST (for 12 double crust 9-inch pies)
 | 4 1/2 LB flour |
| 2 1/2 LB lard |
| 1 oz salt |
PIE FILLING (for 12-15 pies)
| 25 LB pumpkin |
| 6 LB sugar |
| 20 eggs |
| 1 nutmeg |
| 1/8 oz cloves |
| 1/8 oz ginger |
| 1 oz salt |
| 2 cans evaporated milk |
DIRECTIONS: (For pie shell) Rub lard & flour in the hands & mix well; add sufficient water to make a moist dough. Have everything cool & work as little as possible. (For Filling) Peel & clean the pumpkin; cut into pieces about 2 ounces each; pour 1 inch of water into a boiler, then put in the pumpkin. One inch of water will be sufficient, even though the boiler be filled with pumpkin, as pumpkin contains much water. Boil slowly until done, about 40 minutes. Then mash well, add the beaten eggs, sugar, milk, & spices, & mix well; make the pies without a top crust, & bake slowly. This recipe may be improved by the addition of a small amount of cream.
Recipe is from Manual for Army Cooks, Government Printing Office, 1916.
1916 PUMPKIN PIE