Crustless Colonial Pumpkin Pie Recipe

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It’s officially pumpkin season, and that means it’s also officially pumpkin pie season too.

I love homemade pumpkin pie with 100% of my heart, and one of my favorite ways to make a pumpkin pie is to stuff a pumpkin with fruit and spiced, sweetened milk and then bake it whole for several hours. It’s delicious.

Plus, it is actually closest to what colonists and pilgrims ate (as they did not always have ingredients like flour to make crust). This article discusses some of the ways pumpkin pies were made in the 1600s:

What were these “former Pumpkin Pies” like? At the time, pumpkin pie existed in many forms, only a few of which would be familiar to us today. [. . .] [A]n early New England recipe involved filling a hollowed-out pumpkin with spiced, sweetened milk and cooking it directly in a fire (an English version of the same preparation had the pumpkin stuffed with sliced apples).

I started making this version of pumpkin pie a few Thanksgivings ago, when some good friends of mine and I first made this recipe together. It was different, but tasty, and I’ve made it probably half a dozen times since then.

This post contains everything you need to know to make it too.

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