Pumpkin Pies....19th Century Style


Tis the season for harvesting pumpkins...if you are like me, you have a PILE of them here at Capricorn Run Farm, just begging to be eaten! These are three recipes from the 19th century, and are all extracted from a vintage cookbook I am putting together.

Pumpkin Pie No. 1

For three Pies: One quart of Milk, three cupful's of boiled and strained Pumpkin, one and one-half cupful's of sugar, one-half cupful of Molasses, the yolks and whites of four Eggs beaten separately, a little salt, one tablespoonful each of Ginger and Cinnamon. Beat all together and bake with an under crust.

Boston Marrow or Hubbard squash may be substituted for Pumpkin and are much preferred by many, as possessing a less strong flavor.

Pumpkin Pie without Eggs

One quart of properly stewed pumpkin pressed through a colander: to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of Molasses or brown sugar, a tablespoonful of Ginger, one teaspoonful of Cinnamon or Nutmeg. Bake in a moderately slow oven (350 degrees) three-quarters of an hour.

Stewed Pumpkin or Squash for Pies .

Deep-colored Pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small Pieces. Put it into a large pot or Saucepan with a very little water: let it cook slowly until tender. Now set the pot on the back of the stove, where it will not burn, and cook slowly, stirring often until the moisture is dried out and the Pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. When cool press through a colander.