Pumpkin
Pie Recipes
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.
