Pumpkin Pie
cooking.nytimes.com
Serves 8 · 3 of 8 items checked · 5 aisles
Produce
Dairy & Eggs
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Bakery
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Pantry / Durable
Spices & Seasoning
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Archive recipe
Stewed pumpkin baked in a spiced custard under a pastry crust.
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.
The dish
3 of 8 items checked
cooking.nytimes.com
Serves 8 · 3 of 8 items checked · 5 aisles
Stew the pumpkin until soft, then mash and drain it well.
Beat the eggs with the sugar, cream, and spices.
Stir in the pumpkin until the filling is smooth.
Pour it into a pastry-lined pan and bake until the custard is set.
Cool before slicing and serve with whipped cream.
View a published recipe at NYT Cooking (opens in a new tab)
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