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A period dish

Pumpkin Pie

Stewed pumpkin baked in a spiced custard under a pastry crust.

Serves 8

Pumpkin was an American staple, and baking it into a spiced custard was a colonial invention. The pie appeared at Thanksgiving tables and in the cookbooks of the early republic.

Ingredients

Produce

  • 2 cup pumpkin

Dairy & Eggs

  • 3 eggs
  • 1 1/2 cup cream

Bakery

  • 1 pie crust

Pantry / Durable

  • 3/4 cup sugar

Spices & Seasoning

  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg

Method

  1. Stew the pumpkin until soft, then mash and drain it well.

  2. Beat the eggs with the sugar, cream, and spices.

  3. Stir in the pumpkin until the filling is smooth.

  4. Pour it into a pastry-lined pan and bake until the custard is set.

  5. Cool before slicing and serve with whipped cream.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

A dinner during the Convention · Philadelphia, Pennsylvania

The president and the sedition laws · Philadelphia, Pennsylvania