Finding the history of foods can be such fun, especially as you see the name change over the years. Pumpkin pie can be traced easily to the 1600’s, where it was spelt ‘pompion’. However there were several variations. In the 1800’s it’s possible you would find ‘pumpkin pie’ was a pumpkin stuffed with apples, spices and sugar, then baked whole (which I’d love to try for next year!).
However American Cookery by Amelia Simmons in 1796 gives a recipe for Pompkin Pudding which we know as the pumpkin pie we see today.
No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
- 1 pie crust, unbaked
- 1½ cups pumpkin puree (fresh or canned)
- ¾ cup cream
- ¾ cup milk
- ¾ cup brown sugar
- 2 eggs
- 2½ tsp pumpkin pie spice
- ½ tsp salt
- 2 tbs melted butter
- Preheat oven to 450F/ 230C.
- Mix together all the ingredients and pour into the pie crust.
- Bake for 10 minutes at the 450F/230C, then reduce heat to 325F/160C and finish baking for the final 40 minutes.
- A knife inserted into the middle of the pie will come out clean when finished.