1960s: Pumpkin pie
Pumpkin pie is a dessert traditionally associated with Thanksgiving. This recipe from the 1960s uses pumpkin and ginger.
My adaptation of pumpkin pie is based on a recipe in Marguerite Patten's 'Round the World Cookery', published in 1964. The original recipe had instructions for making the pastry. These days it is easier to use a shop-bought shortcrust pastry block of about 400g-500g.
Ingredients for filling:
- ½ pint (250 ml) cooked, sieved pumpkin or tinned pumpkin puree
- 1 level teaspoon ground ginger
- 1 level teaspoon ground cinnamon
- 1 level teaspoon ground nutmeg
- ½ oz (15g) cornflour
- 4 oz (100g) caster sugar
- ¼ pint (125 ml) milk
- 2 eggs, beaten
Preparation time: about 20-30 minutes.
1. Roll out the pastry block to line a 9 inch/23 cm pie dish.
2. In a bowl combine the pumpkin puree, spices, and sugar. Mix well together
3. In a separate bowl, mix the milk and cornflour until the cornflour is fully blended.
4. Add the two beaten eggs to the milk/cornflour mix and stir well.
5. Add this to the pumpkin mixture and again stir well to combine. You will find the mixture rather runny.
6. Pour the pumpkin mixture into the prepared pastry case.
7. Bake in a pre-heated oven of 350F 180C Gas Mark 4 for about 40-45 minutes. When you remove the pie from the oven, the mixture may still be a little wobbly, but it does set once it begins to cool.
8. The pie may be served warm or cold with cream.