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Pumpkin Pie (Cups cooked pumpkin cup milk)

11/2 cups cooked pumpkin 3/4 cup milk 2 eggs 1/4 teaspoon salt 1 tablespoon flour 1 teaspoon vanilla 1/2 cup sugar Cut the pumpkin in small pieces; peel, wash and steam or stew until tender. Mash to a pulp; cook as dry as possible without scorching and rub through a colander or coarse sieve. Mix thoroughly with the milk and other ingredients; pour into an open crust and bake slowly for forty or fifty minutes. Spices may be used in addition to the vanilla for flavoring if desired. Squash pie may be made from this recipe, using less milk.