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Pumpkin Pie from 1796

This 1796 pumpkin pie, adapted from Amelia Simmons’ American Cookery, is an early American custard pie. It blends stewed pumpkin, cream, eggs, and warm spices like nutmeg, ginger, and mace, baked in a flaky pastry crust. This simple yet elegant dessert captures the rustic charm of colonial cooking, relying on fresh, seasonal ingredients to create a wholesome, flavorful dish free of preservatives or artificial additives.
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Prep Time 25 minutes
Cook Time 1 hour

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Ingredients
  

  • 1.5 cups pumpkin stewed and strained
  • 2 cups cream or a mix of cream and milk
  • 3/4 cup sugar adjust to taste
  • 2 eggs beaten
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground mace or cinnamon if unavailable
  • Pastry for a 9-inch pie shell

Instructions
 

  1. Prepare the Pumpkin: Stew fresh pumpkin until soft, then strain it to remove excess liquid and create a smooth puree. (Canned pumpkin can be substituted, but fresh provides an authentic taste.)
  2. Make the Custard: In a large bowl, whisk together the pumpkin, cream, sugar, and spices. Gradually stir in the beaten eggs.
  3. Prepare the Pastry: Roll out the pastry and line a 9-inch pie dish, trimming and crimping the edges.
  4. Assemble the Pie: Pour the custard mixture into the prepared pie shell. Bake in a preheated oven at 375°F (190°C) for 45–50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  5. Cool and Serve: Let the pie cool completely before serving. A dollop of whipped cream makes a perfect accompaniment.

Notes

  • Pumpkin Preparation: For an authentic taste, use fresh pumpkin. Stew and strain it to achieve a smooth puree, but canned pumpkin is a convenient substitute if needed.
 
  • Spice Adjustments: If mace is unavailable, substitute it with cinnamon or increase the nutmeg slightly for a similar flavor profile.
 
  • Custard Consistency: The pie filling should be smooth and slightly thick before baking. If it appears too thin, add an extra egg to stabilize the mixture.