Best 2 The Pilgrim Fathers Original Pumpkin Pie Norfolk Million Pie Recipes

Pumpkin Pie: A Timeless Treat from the Pilgrim Fathers to Modern Times

Pumpkin pie, a quintessential American dessert, holds a special place in culinary history. Its origins can be traced back to the Pilgrim Fathers, who brought their pumpkin pie recipe to the shores of North America in the 17th century. This delectable pie, known as the Norfolk Million Pie, was a staple of their Thanksgiving feasts and quickly gained popularity among the Native Americans. Over the centuries, pumpkin pie has undergone various transformations, incorporating diverse cultural influences and culinary innovations. In this article, we present a collection of pumpkin pie recipes that capture the essence of this classic dish, ranging from the traditional Norfolk Million Pie to contemporary variations that reflect modern tastes and dietary preferences. Embark on a culinary journey through time and discover the diverse flavors and textures of pumpkin pie, a dessert that has captivated taste buds for generations.

Check out the recipes below so you can choose the best recipe for yourself!

MILLION DOLLAR PIE

Million Dollar Pie image

Make and share this Million Dollar Pie recipe from Food.com.

Provided by mickie49

Categories Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sweetened condensed milk (Eagle Brand Condensed Milk preferred)
1 (9 ounce) can crushed pineapple, drained
1/2 cup pecans, Chopped
3 tablespoons lemon juice
1 (8 ounce) container Cool Whip

Steps:

Mix ingredients and pour in 2 - 9 " graham cracker pie shells.
Serve chilled.

Nutrition Facts : Calories 374.1, Fat 20.6, SaturatedFat 11.6, Cholesterol 17.3, Sodium 74.7, Carbohydrate 45, Fiber 1.2, Sugar 43.1, Protein 5.5

THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE

The Pilgrim Father's Original Pumpkin Pie - Norfolk Million Pie image

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

Ingredients

8 ounces shortcrust pastry
1 1/2 lbs pumpkin or 1 1/2 lbs marrow, peeled and fibrous centre removed, cut into cubes
3 ounces brown sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
5 tablespoons milk
1 ounce currants or 1 ounce raisins

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

Tips:

For the best results, use fresh, ripe pumpkin. This will give your pie a more intense flavor and a smoother texture.

To make peeling and cutting the pumpkin easier, roast it in the oven for about an hour before working with it. This will soften the skin and make it easier to remove.

If you don't have time to roast the pumpkin, you can also use canned pumpkin puree. Just make sure to choose a brand that is unsweetened and has no added spices.

Be sure to blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.

For a creamier pie, use heavy cream instead of milk. You can also add a beaten egg to the filling for a richer flavor.

If you want a sweeter pie, add more sugar to the filling. You can also top the pie with a sprinkle of cinnamon sugar before baking.

Pumpkin pie is best served warm, but it can also be enjoyed cold. If you're serving it cold, be sure to let it come to room temperature for about 30 minutes before slicing.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With its creamy, sweet filling and flaky crust, it's the perfect way to end a Thanksgiving meal or any other special occasion. So next time you're looking for a delicious and festive dessert, give this pilgrim fathers' original pumpkin pie a try. You won't be disappointed!