{"id":5560,"slug":"pumpkin-pie-2","title":"Pumpkin pie.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five eggs","two ounces of sugar","one pint of pumpkin pulp","one pony of molasses","three ounces of melted butter","one pinch of grated nutmeg","one pinch of cinnamon","one pinch of allspice"],"ingredients_norm":["egg","sugar","pumpkin pulp","pony of molasses","butter","nutmeg","cinnamon","allspice"],"steps":["Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice.","Mix to a custard.","Finish like a custard pie."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w84:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b09ca582545d5b464e87e7f9f00a1189af24642c469d5fe66ba5e764a6111b1c","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pumpkin-pie-2"}