This is the prize winning recipe for pie in the contest run by The Baltimore Sun in 1911. The recipe was submitted by Mrs. A. R. Byers of 1405 Edmondson Avenue.
The recipe is to create pumpkin pie filling from scratch. It doesn’t have a pastry recipe, other than to use a rich pastry.
New England Pumpkin Pie. Select a firm, dark-colored pumpkin, not too large, as it is apt to be of finer grain and better flavor than a light-colored, softer one. One-half of a medium-sized pumpkin is sufficient to make 3 medium-sized pies. A pumpkin pie to be creamy and delicious should be 1 1/4 inch think when baked. A deep agate plate is the best to use. Cut the pumpkin into strips, peel and remove the seeds and all stringy substance. Cut into 2-inch pieces and place in a deep agate saucepan; cover with cold water, and a pinch of salt; cover and cook 3 hours, stirring occasionally. Then remove the saucepan to the back of the stove, stirring every half hour until the pumpkin is dry and of a rich color. The process of cooking requires the greater part of a day. Make a rather rich pastry, as pumpkin absorbs the lard more than custard or other filling. Take 1 heaping cup of prepared pumpkin, add 1 well-beaten egg, 1 scant teaspoonful of cinnamon and ginger, a pinch of salt; put 2 tablespoonfuls of molasses in a cup and fill the cup with granulated sugar; mix all thoroughly together and add 1 pint of rich milk. Bake in hot oven until pastry becomes firm; then cool the oven to medium and bake 1 hour, being careful that the mixture does not boil, as that spoils the texture of the pie.