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Pumpkin Pie (Eggless)

Cook pumpkin or squash tender. Rub through a fine sieve and measure off 3 cups. Over it grate half a nutmeg or its equivalent of orange peel. Add 1½ cups white coffee sugar. Moisten 4 heaping teaspoons cornstarch in½ cup sweet milk and add to the pumpkin. Melt 1 tablespoon of butter, add a little salt and stir into the pumpkin. Now add 3 full pints of sweet milk. Stir well and pour the mixture into crusts. Bake in a hot oven until slightly browned on top. When cold, spread the top of one or two with tart jelly, and note the improvement. The custard in these pies will not leave the crust at the edge, nor will any water gather on top when allowed to stand a few hours, as is often the case with those made in the usual manner with eggs. 1 egg