Original pumpkin pie recipe from the early colonists?

pumpkin recipe
by jazzijava

Question by billings_kitty: Original pumpkin pie recipe from the early colonists?
I understand it was made by filling out a hallowed pumpkin shell with milk, honey, and spices, and baked in hot ashes…anyone have a real old cookbook, maybe family heirloom cookbook this might be in? Curious to try this and see how it turns out…

Best answer:

Answer by cjvw622
You can try googling authentic colonial pumpkin pie, but the pumpkin we eat today is a hybrid that did not exist back then. They used something more like squash. So, while your idea sounds sensible, it would have been made from a different vegetable entirely.

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4 thoughts on “Original pumpkin pie recipe from the early colonists?

  1. You’d want to use a sugar pumpkin (its a lot smaller than the kind jack o lanterns are made out of and most stores have it in the produce section labeled as such.

    Pretty much your description would be what you’d find in an old cookbook, although molasses or maple syrup could be substituted. Also, there’s a good chance they used equivalent of skim milk since the cream would be skimmed off for butter.

    If you want to sub granulated sugar for the liquid sugar, brown sugar would be the most authentic.
    Cinnamon on and ginger would be the most authentic spices but cloves, nutmeg, mace and allspice were also known to exist then.

    You’d want to cook it until you could stick a knife through the side (top) easily. To serve they probably just scraped all the insides out until they got to the rind.

    Good luck!

  2. Pumpkin pie was probably not served at the first Thanksgiving since pies as we know them were not made until much later. What you are describing is more of a pumpkin pudding.


    >> 4 eggs

    >> 1 cup low fat milk

    >> 2 cup canned pumpkin

    >> 3 tablespoons honey

    >> 1 teaspoon vanilla extract

    >> 2 teaspoons cinnamon

    >> 1 teaspoon nutmeg

    Preheat oven to 350 degrees. Spray 1 quart casserole dish with non-stick cooking spray. Break eggs into a large mixing bowl and beat with fork. Add remaining ingredients to eggs and mix well. Pour mixture into casserole dish. Bake for approximately one hour, until knife inserted in center comes out clean. Let cool and serve warm or chilled with whipped cream.

    Here is a recipe for Steamed Pumpkin Pudding:

    Steamed Pumpkin Pudding

    6 tablespoon butter
    3/4 cup brown sugar
    1/4 cup granulated sugar
    2 eggs
    11/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    3/4 cup mashed cooked pumpkin or canned pumpkin
    1/2 cup buttermilk

    Cream butter and sugar together until light. Beat in eggs. Stir together flour, salt, soda, cinnamon, ginger, and nutmeg. Mix pumpkin and buttermilk; add to creamed mixture alternately with dry ingredients, mixing well after each addition. Spoon into greased and floured 6 1/2 cup ring mold. Cover tightly with foil. Bake 350 for one hour. Let stand 10 minutes. Unmold. Serve with whipped cream. Serves 12 to 16.

    Here is a recipe for COLONIAL PUMPKIN PIE, note that it is Colonial not Pilgrum:

    Colonial Pumpkin Pie

    2 cups mashed cooked pumpkin or (16 oz. can of pumpkin)
    3/4 cup sugar
    2 teaspoons ground cinnamon
    3/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/2 teaspoon salt
    3 slightly beaten eggs
    1 cup light cream
    1 unbaked 9 inch pie shell

    Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pastry shell. Bake at 400 until knife inserted off center comes out clean. 40 to 50 minutes. Cool (filling may crack)

    If you want a real recipe for Pumpion Pie, this is from a cookbook printed in 1671:

    Take about half a pound of Pumpion and slice it, a handfull of tyme, a little rosemary, parsley and sweet marjorum slipped off the stalks, and chop them small, then take the cynamon, nutmeg, pepper and six cloves, and beat them, take ten eggs and beat them, then mix them and beat them all together and put in as much sugar as you think fit, then fry them like a froize*, after it is fryed, let it stand till it be cold, then fill your pye, take sliced apples thinne round wayes, and lay a rowe of the froize, and layer the apples with currents betwixt the layer while your pye is fitted, and put in a good deal of sweet Butter before you close it, when pye is baked, take six yelks of eggs, some whitewine or vergis*, and make a caudle* of this, but not too thick, cut up the lid and put it in, stir them well together whilst the eggs and pumpions be not perceived and so serve it up.
    *froize = a kind of pancake or omelet
    *vergis = verjuice, juice from unripened grapes or from crab apples or other sour fruit
    *caudle = a warm spiced and sugared drink

  3. Title: The Orginal Baked Whole Pumpkin Pie
    Categories: Pies, Bakery
    Yield: 8 servings

    5 lb Pumpkin; (5-7 pounds)
    6 Eggs
    2 c Whipping cream
    1/2 c Brown sugar
    1 tb Molasses
    1/2 ts Freshly grated nutmeg
    1 ts Cinnamon
    1/4 ts Ginger
    2 tb Butter

    Cut the lid off the pumpkin just as you would for a jack-o-lantern.
    Remove the seeds. Mix the remaining ingredients together with the
    exceptions of the butter. Fill the pumpkin with this mixture and top with
    the butter. Cover with the pumpkin lid and place in a baking pan. Bake at
    350F degrees for 1 to 1 1/2 hours, or until the mixture has set like a
    custard. Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.

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