One pint of stewed and sifted pumpkin, one pint of milk, two rounding tablespoonfuls of butter, one cup of sugar, one level teaspoonful each of cinnamon, salt and ginger, one-quarter teaspoonful of nutmeg and four eggs. Put all the ingredients, except the eggs, into a saucepan, heat to steaming point, remove from the fire and add the eggs beaten until light and frothy. Have two pie tins lined with pastry, fill with the mixture and bake in a hot oven for ten minutes, reduce the heat and bake until well puffed. If preferred the pumpkin custard may be poured into buttered custard cups and baked like cup custards, but cannot be turned out.