An equal quantity of apples with the pumpkin will make a still more delicious pie.
PUMPKIN PUDDING .-- Take a large pumpkin, pare it, and remove the seeds.

Cut half of it into thin slices, and boil these gently in water until they are quite soft, then rub them through a fine sieve with the back of a wooden spoon.

Measure the pulp, and with each pint put four ounces of butter and a large nutmeg, grated.

Stir the mixture briskly for a minute or two, then add the third of a pint of hot milk and four well-beaten eggs.

Pour the pudding into a buttered dish, and bake in a moderate oven for about an hour.