Pare and cut into pieces a Hubbard squash, and steam it till, thoroughly soft; then rub it through a coarse sieve.
To a quart of the squash, which should be as thick and dry as chestnuts when prepared for stuffing, add the granulated sugar, the peel and juice of the lemon, the nutmeg, powdered ginger, powdered cinnamon, salt, rose-water, cream, and the beaten eggs. Stir thoroughly, and add the scalded milk. The mixture should be tasted, and a little more sugar, or lemon, or spice added if required.
Line a deep tin pie-dish with paste, lay a narrow strip around the edge, and fill the dish with the mixture. Bake till the filling is set. This quantity will make four pies.