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! 


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