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Grandma's pumpkin pie recipes make delicious pies that
are perfect to serve on any occasion. Learn how to make pumpkin
pie the old-fashioned way, from scratch.
Preparing
the pumpkin filling from scratch does require a little
extra effort, but compared to the taste of canned pumpkin,
the traditional homemade taste of these pies is worth it.
They taste so good! And some say that homemade squash pies
taste even better. You'll have to bake a couple and judge
for yourself.
Traditional
Pumpkin Pie Recipes
These traditional pumpkin pie recipes are
taken from "The White House Cook Book" by
Hugo Ziemann, Steward of the White House, and
Mrs. F. L. Gillette, a celebrated 19th-century
cookbook author, published by The Saalfield Publishing
Company, New York, in 1913.
How To Make
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
vary 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
enough, press through a colander.
How To Make Baked Pumpkin or Squash for Pies
Cut up in several pieces, do not pare it; place them on baking tins and set
them in the oven; bake slowly until soft, then take them out, scrape all the
pumpkin from the shell, rub it through a colander. It will be fine and light
and free from lumps.
Homemade
Pumpkin Pie
For three pies: One quart of milk, three cupfuls of stewed and strained pumpkin,
one and one-half cupfuls 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.
Country-Style
Pumpkin Pie
One quart of stewed pumpkin pressed through a sieve, nine eggs, whites and
yolks beaten separately, two scant quarts of milk, one teaspoonful of mace,
one teaspoonful of cinnamon and the same of nutmeg, one and one-half cupfuls
of white sugar, or very light brown. Beat all well together and bake in crust
without cover.
A tablespoonful
of brandy is a great improvement to pumpkin or squash pies.
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 three-quarters of an hour.
Old-Fashioned
Pumpkin Pie Recipes
These old-fashioned pumpkin pie recipes are taken from the book "Dr.
Chase's Third, Last and Complete Receipt Book, Memorial Edition" by
Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit
and Windsor, in 1891.
Pumpkin
and Squash, Best for Pies, Prepared by Baking
Ruth H. Armstrong, in the Housekeeper, says: "If all housekeepers who
make pumpkin pies knew how much better and easier it is to bake the pumpkin
first, they would no longer worry over cutting up and peeling it, but just
cut it in halves, take out the seeds, lay it in the oven and bake until soft,
when it can be scraped out and used as usual, and is so much better for not
having water in it. Winter squash makes a much richer pie when treated in
the same way."
Old-Time
Pumpkin Pie Recipe
Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6 tablespoonfuls; butter,
size of an egg; sugar, 1-1/2 cups; cinnamon, 2 level teaspoonfuls; ginger,
1/2 teaspoonful; 1/2 a grated nutmeg.
Directions: Rub
the pumpkin through a colander, adding the butter, sugar, and
spices, and make hot, then the beaten eggs and flour; mix smoothly
together, and while hot put into the dish, having a thick crust
to receive it, and bake in a moderate oven. -- Henry Crane,
Frost House, Eaton Rapids, Mich.
Remarks. --This
makes a thick, salvy pie, very nice. If fearful of a soggy
crust, bake it before putting in the pie mixture. If a pint
of milk was added, it would be more like the old-fashioned
pumpkin custard pie, softer and not quite so rich, unless an
additional egg or two, with an extra cup of sugar is put in.
If milk is plenty, and pumpkin scarce, take this latter plan.
--Dr. Chase
Squash Pie
Recipe, Very Rich
Stew a medium-sized crook-necked (or other equally rich) squash, and rub
the soft part through a colander, as for the pumpkin pie, above; butter,
1/2 lb; cream and milk, each 1 pint, or milk with the cream stirred in, 1
quart; sugar, 2 cups; 1 dozen eggs well beaten; salt, mace, nutmeg, and cinnamon,
1 teaspoonful each, or to taste.
Remarks. --Of course
the mixing and baking, the same as for the pumpkin pie above;
and if less is needed for the family keep the same proportions
as in that also. I think good squash makes a richer pie than
pumpkin, while some persons claim the reverse, and call for
an egg or two extra. If a poor quality is used, this would
be so; but crook-necked, or Hubbard, are much nicer than pumpkin,
both in quality and flavor, and I like this pie much the best,
but can get along very nicely even with a good rich pumpkin
pie. --Dr. Chase
Delicious
Pumpkin Pie Recipe
This delicious pumpkin pie recipe is taken from the book "Buckeye Cookery
and Practical Housekeeping" published by Buckeye Publishing Company,
Minneapolis, in 1877.
This vintage pumpkin
pie recipe was donated to the Buckeye cookbook by the wife
of William Irwin, the thirteenth Governor of California (1875-1880).
Paper money was widely introduced during Irwin's term despite
his fight to retain the use of gold and silver "hard money" in
California.
Cut a pumpkin into thin slices, and boil until tender in as little water
as possible, watching carefully that it does not scorch; set the stew-kettle
on top of stove, mash the pumpkin fine, heaping it against the sides
of the kettle so that the water may drain from it and dry away; repeat
this process until the water has all evaporated, and the pumpkin is quite
dry. This will require from half an hour to an hour.
Mash and rub through
a sieve, adding, while warm, a good-sized lump of butter; to
every quart of pumpkin, after it is mashed, add two quarts
of milk and six eggs, the yolks and whites beaten separately,
sugar to taste, one teaspoon salt, tablespoon ground cinnamon,
one grated nutmeg, teaspoon ginger; bake in a hot oven until
well set and a nice brown. It is as well to heat the batter
scalding hot, stirring constantly until it is poured into the
pie dishes. --Mrs. Governor Irwin, California
Enjoy trying
these old-time pumpkin pie recipes. They taste so much better
than store-bought pies. Treat yourself today.
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Sacandaga
Harvest Map
Pumpkin
Carving Patterns
More
Pumkin Carving Patterns
Pumpkin
Recipes
Season
September through March.
How to Choose
Smaller sized pumpkins have a more tender and sweet flavor. The largest pumpkins
available weigh over 100 pounds. Choose a pumpkin that is heavy for its
size and shows as few blemishes as possible.
Storage
Store pumpkins at room temperature up to a month, or up to 3 months in the
refrigerator. Any cut up pieces should be wrapped in plastic wrap and refrigerated
up to 5 days.
Spices
Allspice, brown sugar, butter, cardamom,
cinnamon, cloves, cumin, ginger, nutmeg.
The spices traditionally
used with pumpkin are considered warming
spices in Asian medicine. This aids in digestion and gives a boost of energy.
Too much can cause burning in the stomach and nervousness.
Preparation
Pumpkin can be prepared like any other squash, peeling skin if so desired.
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess
fiber. May peel skin if desired.
Stir-Fry: tender when
pierced.
Bake: 400 degrees 30 ˆ 40 minutes, uncovered.
Microwave: halve the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 ˆ 9 minutes.
Steam: Cube and steam for 6 ˆ 8 minutes.
Roast: 400 degrees for 30 ˆ 45 minutes.
Wine Pairings
Depending on how you prepare your pumpkin and to what you are going to serve
it with, try serving a Chardonnay or Sauvignon Blanc with your pumpkin soup;
or a Sauternes, Vouvray, Moscata D'Asti, Auslesen or Zinfandel Blanc with your
pumpkin pie.
Equivalencies
1 pound = 1 cup cooked and mashed
Nutritional
Qualities
1 cup cooked = 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates,
with riboflavin, Vitamins A & C. Pumpkin contains some anthelmintic properties,
which is helpful against prostate disorders, stomach problems, worms, nausea
and morning sickness
The above from Pumpkins
By Jennifer A. Wickes ©2002
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