THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE
This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin.
Provided by French Tart
Categories Pie
Time 1h20m
Yield 1 Pumpkin Pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
- Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
- Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
- Remove the beans and paper and bake for a further 5 minutes.
- Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
- Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
- Roll out the pastry trimmings and cut into strips with a pastry wheel.
- Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
- Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
- Cut into wedges and serve warm or cold with whipped cream.
Nutrition Facts : Calories 322.9, Fat 14.9, SaturatedFat 4.1, Cholesterol 107.5, Sodium 230.8, Carbohydrate 42.3, Fiber 2.7, Sugar 18.7, Protein 7.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Darkspider Fight
[email protected]This pie is a must-make for any pumpkin lover. It's creamy, flavorful, and has the perfect amount of spice.
Jalam Martinez
[email protected]This pie is the perfect balance of sweet and savory. I love the addition of the spices.
Becky Uyi
[email protected]I'm not a baker, but this recipe was easy to follow and my pie turned out delicious. I'll definitely be making it again.
Jaiven Smittie
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can use canned pumpkin, so I can make it any time of year.
Louis Sabin
[email protected]I'm allergic to nuts, so I used sunflower seeds in the crust instead. It turned out great!
Rs Khan
[email protected]This pie is a bit too spicy for my taste. I think I'll use less ginger next time.
Tyler Stahl
[email protected]I've made this pie for years and it's always a hit. It's the perfect dessert for any fall gathering.
Albert Juarez
[email protected]This pie is a great make-ahead dessert. I made it the day before Thanksgiving and it was still delicious the next day.
Nduka Onyinyechi
[email protected]I'm not sure what I did wrong, but my pie turned out really runny. It was still edible, but it wasn't very pretty.
Leah Provance
[email protected]This pie is a lot of work, but it's worth it. It's the best pumpkin pie I've ever had.
Jeremiah Delva
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the picture. It was still tasty, though.
Malik Alamgir
[email protected]This pie is a bit too sweet for my taste, but it's still pretty good.
Lungile Mabena
[email protected]I've never made pumpkin pie before, but this recipe was easy to follow and the pie turned out great.
Mithursan Mithursan
[email protected]This pie is a great way to get your kids to eat pumpkin. My kids loved it!
Ruby Akonnor
[email protected]I'm not a huge fan of pumpkin pie, but this one is actually really good. The crust is especially delicious.
Neni Baba
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's a truly special dessert.
Longinus Arinze
[email protected]I love the combination of spices in this pie. It's the perfect balance of sweet and savory.
Katelyn Jewett
[email protected]This pie is a great way to use up leftover pumpkin. It's also a delicious and festive dessert for the holidays.
Samir Kushwaha official
[email protected]I've made this pie several times now and it's always a winner. It's easy to make and always turns out perfect.
lopang edward
[email protected]This pie was a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and delicious. I will definitely be making this again.