Pare, seed and cut the pumpkin up. Stew, and run through the colander enough to fill two cups. Let it cool and stir into it the beaten yolks of 4 eggs, stirred light with a cupful of white sugar. Add gradually, keeping the egg-beater busy all the time, 1 quart of sweet milk, 1 teaspoonful of mixed ground cinnamon, mace and ginger, lastly the whites of the eggs whipped stiff.
Line a deep pie dish with a good paste, cut slashes in it here and there, give a final stir to the custard as it is poured into the paste and bake in a steady oven.
Eat cold with powdered sugar strewed over the top.