Apple Custard Pie Recipe

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew
until soft and dry; then sift through a wire sieve or colander. Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.

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