By Kendra Nordin, Kitchen Report
2 cups stewed pumpkin pur茅e
1 cup rich sweet milk (I used sweet condensed milk)
1/2 cup molasses
1/2 cup sugar
1 tablespoon melted butter
1 tablespoon ginger
1 teaspoon salt
2 eggs, beaten lightly
Sift flour over bottom of pie shell. Bake until pie is brown in center. (I started the oven at 425 degrees F. for 10 minutes, then reduced the heat to 325 degrees F. and baked for 45 minutes. When a knife inserted near the center came out clean, it was done. Cool on wire rack for 2 hours. Serve immediately with whipped cream or refrigerate.)
This post is part of the First Saturday program at , which is sponsoring a month-long look at 19th-century foodways.
