Pumpion (Pumpkin) Pie from 1670

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Tasting History with Max Miller

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Made this a few times, but did a swap recently. Cranberries for the raisens and cider for sherry. Also found it good with some italian sausage

dapperpaladin

I made this last year and loved it! Such a fun change up from a modern pumpkin pie. This year I made the pumpkin cheesecake and enjoyed that a lot too. Though, my wife preferred this, I enjoyed the relative ease of the pumpkin cheesecake. Thanks for all the wonderful stories and recipes Max 🙂

OdinOfficialEmcee

Butter really is the solution to everything

jheckie

I've made this twice, and it's delicious. I have two observations.
Only fry the egg dipped pumpkin until the egg sets, and the pieces will bake light and airy, tasting like little pieces of French toast.
Two, use golden currents. The goldens seem to absorb the butter syrup and become little buttery sugar bombs dotted in the pie.

adambarron

It reminds me of a Christmas mince pie, which would have been common back in the day too. They loved to use a lot of sweet/savoury combinations for celebrations as a lot of spices were from Spain/North Africa with Arabic influences and of course spices were expensive.

algrant

I've made this for 3 years now and I'm gonna make it again for this Thanksgiving. It is AMAZING. Just like you say in the original video, apple and pumpion works great together. Then the herbs and dried fruits add such a unique fun flavor complexities and texture. The three different textures from the apple, fruit and pumpion work great. I love it. I have tried a number of alterations in my different attempts too both for convenience and taste.

I have used an assortment of dried fruits including, craisins, raisins, zante currants and dried cherries.

I think I have used marjoram every time and I think it works great.

I generally substitute the sherry for bourbon, (more convenience because it is the alcohol I have, I don't drink. It comes out good though) and I soak the dried fruits in the bourbon while I prepare everything else.

I have layered the dried fruits on top of the apples rather than mixing them in with the pumpion, because I noticed in my oven sometimes the raisins at the top would burn.

This year I think I'm gonna try something different for the pumpion step. I'm gonna try to fry the pumpion in herb infused brown butter. Then use more of that brown butter, along with some fresh herbs mixed into the pumpion "topping".

Will that work at all? Idk, but that's the fun of food sometimes.

theunease

I was watching your channel once and my 3 year old daughter saw you on our tv and said “Who is that prince?” I think of that every time I watch your videos now. Anyway. Thank you for another recipe, Food History Prince. 🤴🏻

shana

Your channel makes me super happy and I only just discovered it.

Noxzha

I love this pie, I’ve been making it every year since the original video first came out! One tip that I’ve found I like is to soak the raisins and currants in the sherry before adding it all to the filling; the raisins and currants plump up, and you get a juicy burst of sherry flavour whenever you bite into one!

OliviaLovesPugs

Thank you for making cooking adventurous and fun!

Leslie.

A wonderful recipe. Have made many times, enjoyed by all. Dipping of pumpkin is a bit messy and takes a while to fry a whole cooking pumpkin, but well worth the work. Thanks Max!

GregGorsuch-jw

I really don't care for (modern) pumpkin pie, but this I might actually enjoy! Looks awesome! Thank you!

UniversalTitleHere

There's a lot of sweet and savoury in older recipes. Like the original mince pies having mince meat in it.

Willothemask

It sounds like a version of modern mince-meat pies. I have many pumpkins from the garden this year, so I'm looking forward to tryign this!

daniellejarvis