Pumpkin Pie from 1796 - A History of Pumpkins

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RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
½ Cup (190g) Molasses
1 ½ teaspoons allspice
2 teaspoons ginger
Pie Dough

1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!

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Subtitles: Jose Mendoza | IG @worldagainstjose

#tastinghistory #pumpkinpie #pumpkin

[TastingHistory]

When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.

[deereating]

When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.

[arcticstorm]

I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.

[amandatravis]

Hi, Max. Please don't ever change your intro. It's so tastefully pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.

[mrkamm]

A few have commented that the milk would have had more cream in it. On that same thread, the molasses would have had more of the sugar remaining in it as well. The process of refining the sugar from the molasses has gotten more efficient over the last two centuries so adding a little brown sugar back into the molasses would be a better approximation of the original recipe.

[JamieHaDov]

As a pumpkin lover, I love how many different historical pumpkin recipes you’ve done over the years

[oomflem]

This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.

[PokhrajRoy.]

I love the word ‘Pompkin’. It reminds me of ‘Chonky’.

[QueenDarkChocolate]

This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.

[missdenisebee]

I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩

[MintyFreshCupcakes]

One of my favorite things about pumpkins is how prolific they are. Toss a moldy jack-o'-lantern into the backyard and by the summer you'll have a pumpkin patch

[deborahphillips]

As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.

[Jhud]

In Poland we don't make pumpkin pie per say, but we make something else that's delicious - sweet pickled pumpkin. Basically pumpkin with some spices and sugar and vinegar. It's delicious.

[willwatson]

Max, I made the pompion pie from your earlier episode 2 Thanksgivings ago. As a pumpkin pie lover I was VERY impressed. It now is a staple to our Thanksgiving dessert table. Just thought I'd let you know your show isn't just entertainment it's injected itself into our family traditions. Keep up the good work.

[spartanhawk]

"Lying on the couch like an exhausted manatee" is a line I will absolutely be using in this year's thanksgiving prayer at my house.

[purplecat]

I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.

[CryowenFrostmage]

My grandmother always made her pumpkin pie with molasses. While it was less sugary sweet than other pies, it also had a much richer and more complex flavor than a lot of other pumpkin pies I've had. This pie you've made definitely seems more like her pie than most modern recipes.
Thank you so much for this lovely video!

[elricthebald]

Looks tasty. 🤤
As a homebrewer (mainly mead) I just had a wave of inspiration: Pumpkin Mead. Roast and skin pumpkin like in this recipe and ferment it together with the honey. Then after fermentation add the classic spices like cinnamon, clove and all spice.

[CherryCanDraw]

you always manage to weave these historical culinary anecdotes into such clear, satisfying narratives! it really speaks to your knowledge of the subject as well as general aptitude for connecting dots

[PokhrajRoy.]

Proverb: “As American as Apple Pie.”
Max Miller: “No.”