Pumpkin Pie
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Archive recipe
A historic Creole dish of stewed pumpkin, milk, butter, eggs and sugar. Adapted from Pumpkin Pie, from The Picayune's Creole Cook Book (1910).
Adapted from Pumpkin Pie, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen 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/louisiana-creole/recipes/pumpkin-pie-8.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 4 aisles
Boil a quart of pumpkin, cut into dice-shaped pieces, putting it on with just enough water to keep from burning, say about a quarter of a cupful
Let it stew slowly for an hour, at least, or until tender
Drain and press through a colander
Add a good tablespoonful of butter and a quarter of a teaspoonful of salt
Mix well and let it cool
When cool, put the pumpkin, using one pint, into a large bowl, and add the pint of milk, the ground spices, and mix all well together, and add the above amount of sugar, or sugar to taste
Beat four eggs well and add to the mixture
Add a tablespoonful of brandy, if desired
Line the pie pans, and bake the under crust
Fill with the mixture, and bake in a quick oven for half an hour
When cold, sprinkle lightly with white powdered sugar, and serve
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)