How To make The Orginal Baked Whole Pumpkin Pie
5 lb Pumpkin; (5-7 pounds)
6 Eggs
2 c Whipping cream
1/2 c Brown sugar
1 tb Molasses
1/2 ts Freshly grated nutmeg
1 ts Cinnamon
1/4 ts Ginger
2 tb Butter
Recipe by: The Frugal Gourmet 'Cooks American' Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds. Mix the remaining ingredients together with the exceptions of the butter. Fill the pumpkin with this mixture and top with the butter. Cover with the pumpkin lid and place in a baking pan. Bake at 350F degrees for 1 to 1 1/2 hours, or until the mixture has set like a
custard. Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving. -----
How To make The Orginal Baked Whole Pumpkin Pie's Videos
Pumpkin Pie Recipe from 1797 - 18th Century Cooking
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Classic Pumpkin Pie Recipe
You actually want to use canned pumpkin purée instead of fresh pumpkin for pies and other treats. That's because most pumpkins are too watery and not sweet enough to ensure the right consistency and flavor. That also means you can technically make pumpkin pie all year!
#pumpkin #pie #recipe
Read Full Recipe:
Pumpkin Pie from 1796 - A History of Pumpkins
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RECIPE for filling
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!
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #pumpkinpie #pumpkin
How To Turn A Whole Pumpkin Into The Best Pumpkin pie
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Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch. We're gonna roast our own pumpkin, make our own sweetened condensed milk, and end with one of the most flavorful pumpkin pies you've ever had. A little effort goes a long way here.
Recipe:
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Alternative to food processor:
Adjustable Pie Shield:
USA Pan Nonstick 9-Inch Pie Pan:
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size:
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Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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Bourbon Pumpkin Pie from 1879 | ASMR | Cottagecore Historical Cooking
Let's make an old-fashioned real pumpkin pie together in our prairie kitchen!
Pumpkins are native to the Americas, being a major food staple for the Native Americans. The colonists were introduced to this amazing vegetable eventually turning it into a classic dessert that many Americans now enjoy for Thanksgiving and over the autumn and winter months. While the pumpkin pie was a popular menu item over this holiday in the 19th century, during the American Civil War, many southern states boycotted pumpkins feeling that that represented the North. Instead, they would bake with sweet potatoes and bourbon!
This pie recipe is inspired by the Sweet Potato Pie from M. C. Tyree's Housekeeping in Old Virginia and you can see the original receipt at the end of the video.
I changed the recipe quite a bit to reflect my own pumpkin pie recipe, which is much richer and uses a lard pie crust rather than puff paste.
FULL RECIPE ON MY BLOG:
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