Pumpkin Pie from 1796
Pumpkin Pie from 1796
A History of Pumpkins


  • 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! 


Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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