PUMPKIN PIE
This classic pumpkin pie recipe from the early 1900s offers a taste of history with its simple, comforting flavors. Featuring stewed pumpkin, eggs, and a touch of spice, this pie is baked in a rich crust for a satisfying texture. The combination of cinnamon, mace, and nutmeg creates a warm, aromatic profile, perfect for a cozy autumn dessert or holiday gathering.
Ingredients
- 1 pint Stewed pumpkin
- 4 each Eggs
- 3/4 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1 pint Milk
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Mace
- 1/4 teaspoon Grated nutmeg
- 1 each Rich pie crust
Instructions
- 1Press the stewed pumpkin through a sieve to remove excess moisture. In a separate bowl, whisk together the egg yolks and sugar until the mixture is very thick and pale. Gradually whisk in the milk until combined. Add the pressed pumpkin, cinnamon, mace, and grated nutmeg. Stir well to combine.
- 2In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pumpkin mixture until just combined. Pour the mixture into a rich pie crust. Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving.