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Pumpkin Pie

1/2 pint (1 cup) stewed pumpkin 1/4 teaspoonful grated nutmeg 4 heaping tablespoonfuls (4 1 teaspoonful lemon extract ozs.) sugar 2 eggs 1½ teaspoonful powdered ginger I tablespoonful cornstarch 1/2 pint (I cup) cream 2 tablespoonfuls melted butter 1½ teaspoonful powdered cinnamon Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pieplate and bake in a moderate oven for about one hour.