From 1911:
Use small deep colored pumpkins. Cut in quarters, remove seeds and bake skin side down until tender; scoop out pulp and sift it. For one pie if baked in a deep plate allow 2 cups pumpkin, 2 cups scalded milk, 1 beaten egg or 1 common cracker rolled fine, ½ level teaspoon ginger, ¼ cup sugar, ¼ cup molasses, 1 teaspoon salt. Pie is done when it puffs in center.