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Filling for Pumpkin Pie

Mix one cupful each of milk and dry steamed and sifted pumpkin, half cupful of sugar, two tablespoonfuls each of molasses and melted butter, one tablespoonful of ginger, two eggs slightly beaten, one teaspoonful of cinnamon and half teaspoonful of salt. Pour into a pastry-lined plate and bake in a moderate oven for forty-five minutes. When cold, slip from this plate.