Mrs. E. A. Howland. The New England Economical Housekeeper, and Family Receipt Book, 1845
Take out the seeds and pare the pumpkin; stew, and strain it through a coarse sieve. Take two quarts of scalded milk and eight eggs, and stir your pumpkin into it; sweeten it with sugar or molasses. Salt it, and season with ginger, cinnamon, or grated lemon-peel, to your taste. Bake with a bottom crust. Crackers, pounded fine, are a good substitute for eggs. Less eggs will do.