The first recorded history of Pumpkin Pie came in the 1796 cookbook called American Cookery, by an American Orphan by Amelia Simmons. It was the first American cookbook written and published here, and the first with recipes for foods native to America. Simmons’ pumpkin puddings were baked in a crust and similar to present-day pumpkin pies.
PREPARATION: 90 minutes - makes 6 to 8 servings
EQUIPMENT: 10-inch juice-saver pie pan, kitchen machine food cutter, mixing bowls, measuring cups and spoons
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger, or ½ teaspoon ground
- ¼ teaspoon ground cloves
- 2 eggs, plus 1 egg yolk
- 2 cups pumpkin cooked the waterless way or 15oz can pumpkin puree (not pie mix)
- 1 cup Evaporated Milk
- ½ cup coconut milk
- 10-inch pie shell (see recipe below)
- Whipped cream (optional)
INSTRUCTIONS
Mix sugar, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before.
PIE SHELL RECIPE
Here is an incredibly delicious crust for your best Pumpkin Pie recipe.
- 1¾ cups of sifted all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold unsalted butter (1 stick 8 tablespoons)
Combine ingredients, roll out into a pie crust and place in 10-inch buttered juice-saver pie pan. Bake for 20 minutes 375F. You may want to use dried beans (1/2 filled) or pie weights to keep the crust from bubbling up. Enjoy!