New England Pumpkin Pie
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Archive recipe
A historic early American dish of stewed pumpkin, eggs, rich cream, sugar and quarter of an ounce of powdered mace. Adapted from New England Pumpkin Pie, from Miss Leslie's Complete Cookery (1851).
Adapted from New England Pumpkin Pie, in Miss Leslie's Complete Cookery (1851), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/new-england-pumpkin-pie.md.
The dish
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3 of 9 items checked · 4 aisles
Take a quart of stewed pumpkin and put it into a sieve and press and strain it as dry as possible
Set it away to get cold
Beat eight eggs very light and stir them gradually into the pumpkin, a little at a time, in turn with a quart of rich cream and a pound of sugar
Mix together a quarter of an ounce of powdered mace, two powdered nutmegs, and a table-spoonful of ground ginger and stir them into the other ingredients
When all is mixed, stir the whole very hard
Cover the bottom of your pie-dishes with a thin paste and fill them nearly to the top with the mixture
Cut out narrow stripes of paste with your jagging-iron and lay them across the tops of your pies
Bake them from an hour to an hour and a quarter
Send them to table cool
Adapted from Open Recipe Archive · Miss Leslie's Complete Cookery (1851; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)