Pumpkin Pie from 1796 - A History of Pumpkins
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RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
½ Cup (190g) Molasses
1 ½ teaspoons allspice
2 teaspoons ginger
Pie Dough
1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!
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Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #pumpkinpie #pumpkin
Classic Pumpkin Pie Recipe
You actually want to use canned pumpkin purée instead of fresh pumpkin for pies and other treats. That's because most pumpkins are too watery and not sweet enough to ensure the right consistency and flavor. That also means you can technically make pumpkin pie all year!
#pumpkin #pie #recipe
Read Full Recipe:
The Original Pumpkin Pie
When the Pilgrims first came to America, they didn’t have flour. Instead the made custard in pie/sugar pumpkins and roasted in the fire. Such a fun and delicious Thanksgiving or Fall dessert! Get the printable recipe at SouffleBombay.com
Pumpion Pie from 1670 | The History of Pumpkin Pie
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Editor: WarwicSN -
Subtitles: Jose Mendoza
PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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4-Ingredient Homemade Pumpkin Pie Spice (McCormick's Copycat)
Homemade Pumpkin Pie Spice couldn't be easier to make (less expensive too). And the best part -- it uses just 4 ingredients you probably already have in your kitchen.
This blend is based on my all-time favorite — McCormick Pumpkin Pie Spice which to me has the perfect balance of cinnamon to ginger, nutmeg, and allspice.
If you’ve already gotten into your fall baking routine, or are just getting started, you can make this warm blend to get you through the entire holiday season (or just enough to bake that one pumpkin spice recipe you've had your eye on).
[WHY I STARTED MAKING HOMEMADE PUMPKIN PIE SPICE IN THE FIRST PLACE]
The short answer...necessity.
When I was leaving NYC for China, I took a suitcase full of spices with me including two containers of McCormick’s Pumpkin Pie Spice. When the last bottle was almost empty, I made this homemade version using the original blend for a direct comparison. The goal was to get as close as I could to the flavor of McCormick’s — and I couldn’t be happier with the final ratio (and I’ve been using it ever since).
Don’t take my word for it though, try it for yourself next to a bottle of the original, tag us, and let me know if you love it as much as we do.
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Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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