1 med. cushaw or small pumpkins
2 sticks butter
1 tsp. nutmeg
1 c. brown sugar
3 c. white sugar
1 tsp. cinnamon
Rind of 1 orange
Rind of 1 lemon
1/2 c. Pet milk
1/2 c. milk
1 egg

Cut cushaw in sections; boil until inside is soft, then scoop contents out into saucepan; add 2 sticks butter, 1 teaspoon nutmeg, 1 teaspoon cinnamon, rind of 1 orange, and one lemon peel, 1 cup brown sugar, 3 cups white sugar.

Let it cook until it begins to dry; stir quite often to prevent scorching. Whip 1 egg and add to mixture; add 1/2 cup Pet milk and 1/2 cup milk. Cook until dry enough to fill shells.

Sprinkle top with nutmeg and cinnamon. Put into slow oven (325°F) for 20 minutes before serving. This mixture is enough to make 12 servings (1 4-6 lb. squash or 3 small pumpkins.