Pilgrim Pumpkin Pie Recipes
THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE
This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin.
Provided by French Tart
Categories Pie
Time 1h20m
Yield 1 Pumpkin Pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
- Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
- Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
- Remove the beans and paper and bake for a further 5 minutes.
- Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
- Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
- Roll out the pastry trimmings and cut into strips with a pastry wheel.
- Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
- Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
- Cut into wedges and serve warm or cold with whipped cream.
Nutrition Facts : Calories 322.9, Fat 14.9, SaturatedFat 4.1, Cholesterol 107.5, Sodium 230.8, Carbohydrate 42.3, Fiber 2.7, Sugar 18.7, Protein 7.1
PILGRIM PUMPKIN PIE
Steps:
- Place crust in pan; crimp edges and prick base with fork several times. Refrigerate for several hours. Heat oven to 425. Combine sugar, salt and spices. Mix in pumpkin, evaporated milk and eggs and beat until smooth. Pour into pie crust and bake at 425 for 25 minutes. Reduce heat to 350 and bake for 25-30 minutes. Pie is done when knife inserted in middle comes out clean. Cool; refrigerate for several hours before serving. Note: don't overdo sugar or spices - could cut back on all slightly.
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