PUMPKIN NUT PIE
For pastry: One cupful self-raising flour, one tablespoonful sugar, one tablespoonful butter, one tablespoonful lard; water to mix. For filling: Two e gg R > 'well beaten, one and a-half cupfuls stewed pumpkin, three-quarters of a cupful sugar, one and a-half cuj-fuls milk, one teaspoonful each of cinnamon, ground ginger and grated orange rind, half teaspoonful of salt, half cupful chopped walnuts. Line a piedish or pie plate with pastry. Mix all dry ingredients. Stir in the pumpkin, add eggs and mix thoroughly. Lastly, add the milk. Fill centre of plate with the mixture and bake until it begins to brown. Lessen the heat of the oven and bake until the filling has set, which takes from 25 to 30 minutes. Sprinkle with nuts and serve with custard or cream. This is a seasonable and moif useful recipe at the present time.
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https://paperspast.natlib.govt.nz/newspapers/NZH19331104.2.181.48.5
Bibliographic details
New Zealand Herald, Volume LXX, Issue 21640, 4 November 1933, Page 7 (Supplement)
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144PUMPKIN NUT PIE New Zealand Herald, Volume LXX, Issue 21640, 4 November 1933, Page 7 (Supplement)
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