Pumpkin Pie (1845)

This classic Pumpkin Pie is smooth and custardy, a "rich" pie that was perfect for holiday tables then and now. From The New England Economical Housekeeper, 1845.

Print Recipe Pin Recipe

Prep Time: 17

Cook Time: 1

Course: Dessert

Cuisine: American

Servings:

Calories: 216kcal

Ingredients

2.5 cups stewed pumpkin pureed
1 cup granulated sugar
1 quart milk scalded
4 eggs
1 teaspoon ginger
2 teaspoon cinnamon
1 pie crust for single-crust pie

Instructions

(Modern directions for half-batch of original recipe)
preheat oven to 370℉
Stir pureed pumpkin into scalded milk. Gently whisk in eggs.
Stir in sugar and spices until thoroughly mixed.
Pour filling into prepared pie plate, lined with single bottom crust.
Bake until center is fully set, and crust is golden brown. About 1 hour, or a little more.
Cool before slicing and serving.

Notes

Original 1845 Instructions:

Take out the seeds and pare the pumpkin; stew, and strain it through a coarse sieve. Take two quarts of scalded milk and eight eggs, and stir your pumpkin into it; sweeten it with sugar or molasses. Salt it, and season with ginger, cinnamon, or grated lemon-peel, to your taste. Bake with a bottom crust. Crackers, pounded fine, are a good substitute for eggs. Less eggs will do.

The New England Economical Housekeeper, 1845

Nutrition

Tried this recipe?Let us know how it was!