Baking,  Culinary History,  Desserts,  Food History,  History,  Holidays,  Native American,  Thanksgiving,  Vegetables

Gourds Make a Good Pie

Yes, gourds do make good pies. And the gourd that I am thinking about of course is the pumpkin 🙂 Pumpkins are in the squash family, but somehow it sounds better to say “pumpkin pie” instead of “squash pie”. 

Pumpkins and squash were being grown by the Native Americans when the Pilgrims first arrived. They were part of the traditional “three sisters” growing crops which consisted of squash, corn and beans. Though the Pilgrims did not have sweet, sugary pumpkin pie at their first Thanksgiving like we do, they more then likely did have stewed pumpkin. Later on, they may have cooked a custard in the pumpkin shell to make a type of pumpkin pie though without the crust.

If you have never made a pumpkin pie with an actual pumpkin and have always just used the canned kind, I highly recommend giving it a try this year! Maybe for your Thanksgiving table? This recipe is a delicious recipe from a 1950s Good Housekeeping magazine.

 

 2 cups Pumpkin Puree
 ¾ cup Brown Sugar
 ¾ tsp Salt
 1 tsp Cinnamon
 ½ tsp Ginger
 ½ tsp Nutmeg
 1 cup Evaporated Milk or Milk or Cream
 ½ cup Water
 2 Eggs (Well beaten)
 1 Unbaked Pie Crust

1

Line a pie plate with the pie crust .

2

Heat oven to 450 degrees.

3

Place pumpkin in a small saucepan and heat over low heat for about 10 minutes to dry out slightly.

4

Combine sugar, salt and spices and stir into the pumpkin.

5

Stir in the milk, water and eggs.

6

Strain if desired and then pour into the pie shell.

7

Place in the oven and bake at 450 degrees for 15 minutes.

8

Reduce the heat to 300 degrees and continue to bake for another 45 minutes or until a knife inserted in the center comes out clean. It may take longer.

Ingredients

 2 cups Pumpkin Puree
 ¾ cup Brown Sugar
 ¾ tsp Salt
 1 tsp Cinnamon
 ½ tsp Ginger
 ½ tsp Nutmeg
 1 cup Evaporated Milk or Milk or Cream
 ½ cup Water
 2 Eggs (Well beaten)
 1 Unbaked Pie Crust

Directions

1

Line a pie plate with the pie crust .

2

Heat oven to 450 degrees.

3

Place pumpkin in a small saucepan and heat over low heat for about 10 minutes to dry out slightly.

4

Combine sugar, salt and spices and stir into the pumpkin.

5

Stir in the milk, water and eggs.

6

Strain if desired and then pour into the pie shell.

7

Place in the oven and bake at 450 degrees for 15 minutes.

8

Reduce the heat to 300 degrees and continue to bake for another 45 minutes or until a knife inserted in the center comes out clean. It may take longer.

Pilgrim Pumpkin Pie

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