The 1796 Pumpkin Pie recipe is a glimpse into the culinary history of America, originating from American Cookery by Amelia Simmons. Known as one of the first cookbooks published in the United States, Simmons’s work reflects the flavors, techniques, and ingredients of early American kitchens.
If you’ve ever wondered what pumpkin pie might have tasted like over two centuries ago, this recipe will take you on a journey back in time.
Ingredients Needed:
- 1 quart of stewed and strained pumpkin (approximately 4 cups of pureed pumpkin)
- 1 pint of cream (2 cups; whole milk can also be used as a lighter option)
- 6 eggs, beaten
- 1 to 2 cups of sugar (adjust to taste)
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon allspice
- Pastry dough for a 9-inch pie crust (homemade or store-bought)
How To Make 1796 Pumpkin Pie:
- Prepare the Pumpkin: If using fresh pumpkin, peel, seed, and cut the pumpkin into chunks. Stew the pieces in a pot with a little water until tender. Mash or strain the pumpkin until smooth. Alternatively, you can use unsweetened canned pumpkin for convenience.
- Mix the Filling: In a large bowl, combine the pumpkin puree, cream, and beaten eggs. Add sugar and spices, adjusting to taste. Mix well until the ingredients are fully incorporated.
- Assemble the Pie: Roll out the pastry dough and line a 9-inch pie dish. Trim any excess dough from the edges. Pour the pumpkin mixture into the prepared crust.
- Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for 45–60 minutes, or until the filling is set and the crust is golden. A knife inserted near the center should come out clean.
- Cool and Serve: Let the pie cool completely before slicing. Serve plain, or with a dollop of whipped cream for a touch of modern flair.
Recipe Tips
- Stew Fresh Pumpkin Correctly: If you’re using fresh pumpkin, make sure to stew it until it’s very soft and easy to mash. Any lumps in the puree can affect the smoothness of your pie filling.
- Don’t Overbeat the Eggs: Beat the eggs gently before adding them to the mixture. Overbeating can introduce too much air, making the filling less creamy.
- Taste Before Baking: Once the filling is mixed, taste it to check for sweetness and spice levels. Adjust as needed to suit your preference.
- Chill the Dough: If you’re making your crust from scratch, let the dough chill for at least 30 minutes before rolling it out. This prevents the crust from shrinking while baking.
- Prevent Crust Sogging: Pre-bake (blind bake) the pie crust for 10 minutes before adding the filling. This helps keep the crust crisp and prevents it from getting soggy.
How To Store Leftovers
Storing in the Fridge: Cover the pie with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. The pie can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 280
- Fat: 12g
- Carbohydrates: 37g
- Protein: 6g
- Sugar: 20g
- Fiber: 2g
1796 Pumpkin Pie Recipe
Description
This 1796 Pumpkin Pie recipe is a delicious taste of history! Made with fresh pumpkin, cream, eggs, and warm spices, it’s baked in a flaky crust for a rustic, custard-like dessert. Perfect for fall gatherings or Thanksgiving, this pie brings the comforting flavors of early American kitchens to your table.
Ingredients
Instructions
- Prepare the Pumpkin: If using fresh pumpkin, peel, seed, and cut the pumpkin into chunks. Stew the pieces in a pot with a little water until tender. Mash or strain the pumpkin until smooth. Alternatively, you can use unsweetened canned pumpkin for convenience.
- Mix the Filling: In a large bowl, combine the pumpkin puree, cream, and beaten eggs. Add sugar and spices, adjusting to taste. Mix well until the ingredients are fully incorporated.
- Assemble the Pie: Roll out the pastry dough and line a 9-inch pie dish. Trim any excess dough from the edges. Pour the pumpkin mixture into the prepared crust.
- Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for 45–60 minutes, or until the filling is set and the crust is golden. A knife inserted near the center should come out clean.
- Cool and Serve: Let the pie cool completely before slicing. Serve plain, or with a dollop of whipped cream for a touch of modern flair.
Notes
- Stew Fresh Pumpkin Correctly: If you’re using fresh pumpkin, make sure to stew it until it’s very soft and easy to mash. Any lumps in the puree can affect the smoothness of your pie filling.
- Don’t Overbeat the Eggs: Beat the eggs gently before adding them to the mixture. Overbeating can introduce too much air, making the filling less creamy.
- Taste Before Baking: Once the filling is mixed, taste it to check for sweetness and spice levels. Adjust as needed to suit your preference.
- Chill the Dough: If you’re making your crust from scratch, let the dough chill for at least 30 minutes before rolling it out. This prevents the crust from shrinking while baking.
- Prevent Crust Sogging: Pre-bake (blind bake) the pie crust for 10 minutes before adding the filling. This helps keep the crust crisp and prevents it from getting soggy.