Pumpkin Pie

Cut one pound of very ripe pumpkin into slices; suppress the seeds and peel; cut it up into dice and put these pieces in a saucepan with some water to cook over a brisk fire; then drain and press the pulp through a sieve. Pour this into a vessel, add to it four eggs, a pinch of ginger, a pinch of cinnamon, a small pinch of nutmeg, one ounce of melted butter and half a pint of milk; stir well. Use this preparation for filling three-quarters full a pie plate lined the same as for a cocoanut pie (No. 3200); push it carefully into a hot oven and finish filling with a dipper. Cook forty to fifty minutes.