Baked Pumpkin Custard Pie

Ingredients

• 1 gallon pumpkin, stewed and mashed
• 2 quarts milk
• 8 eggs
• ½ pound butter
• ¾ cup lemon or rose brandy
• Nutmeg and sugar to taste
• Pie crust for bottom

Method

1. 1 Choose a yellow pumpkin with a fine grain, peel, and cut into small pieces.
2. 2 Boil the pumpkin in plenty of water until done, then drain immediately to prevent soaking up too much water.
3. 3 Stew and mash the pumpkin until smooth.
4. 4 To the mashed pumpkin, add 2 quarts of milk, 8 eggs, ½ pound of butter, ¾ cup of lemon or rose brandy, and nutmeg and sugar to taste.
5. 5 Pour the mixture into deep plates lined with a bottom crust.
6. 6 Bake in a moderate oven (350°F) until set.