Wednesday, June 29, 2011

More Vintage Pumpkin Pies

Here's a couple more vintage pumpkin pie recipes from "The Woman's Institute Library of Cookery".

PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie is not a favorite. While it is especially popular in the autumn, it may be made at any time of the year. Sometimes pumpkin is dried or canned in the household or commercially for this purpose. Then, too, pumpkins may be kept all winter if they are stored in a cool, dry place and are not bruised when put away.


1-1/2 c. pumpkin
1 c. milk
1 egg
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 Tb. corn starch

The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry. With the pumpkin prepared, mix the milk with it and add the beaten egg. Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.

PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to which spice is added, but much of the original flavor of the pumpkin is lost if too much spice is used. The finished product should not be dark in color, but a golden brown. This dessert becomes much more delicious by adding a layer of whipped cream to it just before serving.


2 c. pumpkin
1-1/2 c. milk
3 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

Prepare the pumpkin as directed above and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices. Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.

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