Line 2 pie pans with pie crust.
Prepare 1-1/2 c fresh pumpkin or use canned pumpkin. (To cook pumpkin: Wash the pumpkin and cut it in half crosswise. Remove the seeds and the strings. Place the pumpkin in a pan, shell side up, and bake it in a moderate oven (325˚) until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer.)
Combine it with
2 Egg yolks
2/3 c Brown sugar
½ tsp Ginger
½ tsp Cinnamon
1-1/2 c Milk*
½ c Cream
1 tsp Vanilla
1 Lemon, rind and juice**
¾ c Black walnut meats (optional)
Add ½ tsp salt to 2 egg whites. Whip them until they are stiff and fold them into the combined ingredients. Fill the pie shells. Bake the pie in a hot oven (450˚) for 15 minutes. And in a moderate oven (325˚) for an additional 30 minutes.
*This is a very light filling. If you prefer it heavier, use only 1 cup of milk and cream in all.
**The lemon gives an unusual flavor. It may be omitted and the filling may be flavored with 2 Tbls of brandy.
2 7” pies
Anne had this recipe starred, but did not express a preference for either the lemon juice or brandy. One can assume, however . . . .