Old Fashioned Pumpkin Pie brings together pumpkin, brown sugar, light cream, and four warming spices in a simple pastry shell. Pumpkin custard pies were already appearing in American cookbooks by 1796, giving this familiar dessert a long place in American baking. This handwritten version offers the practical choice of canned pumpkin or cooked, mashed fresh pumpkin, along with cream or evaporated milk. Nutmeg and cinnamon provide a fragrant foundation, while ginger and cloves add a little extra warmth. The filling is mixed by hand with a wire whisk, keeping preparation straightforward. Served cool with optional sweetened whipped cream, it is an inviting finish to an autumn supper or Thanksgiving meal.
Ingredients
- 2 eggs
- 16 oz plain pumpkin (1 can, or 2 cups cooked, mashed fresh pumpkin)
- ¾ cup light brown sugar (firmly packed )
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup light cream (or evaporated milk, skim or regular, undiluted)
- 1 unbaked 9-inch pie shell
- sweetened whipped cream (for serving, optional)
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 425°F.
- Have an unbaked 9-inch pie shell ready.
Step 2: Beat the Eggs
- In a medium bowl, beat the eggs until frothy.
Step 3: Mix the Filling
- Stir in the pumpkin, brown sugar, salt, nutmeg, cinnamon, ginger, cloves, and light cream or undiluted evaporated milk.
- Beat with a wire whisk until evenly blended.
Step 4: Fill the Pie Shell
- Pour the pumpkin filling into the unbaked pie shell.
Step 5: Bake at the Higher Temperature
- Bake at 425°F for 15 minutes.
Step 6: Reduce the Temperature
- Reduce the oven temperature to 350°F.
- Continue baking for 50 minutes, or until a knife inserted into the center comes out clean.
- Begin checking slightly earlier if your oven runs hot.
Step 7: Cool and Serve
- Cool the pie on a wire rack.
- Serve with sweetened whipped cream, if desired.
- Refrigerate any leftover pie.
Tips
- Use plain pumpkin purée rather than sweetened pumpkin pie filling.
- The original card specifies a 16 oz can. If using a 15 oz can, add 1 oz pumpkin purée to match the stated amount.
- For fresh pumpkin, follow the card’s tip: wash and halve it, scrape out the seeds and fibrous material, peel, and cut into cubes. Boil until tender, drain well, and mash.
- Drain fresh pumpkin thoroughly so excess water does not thin the filling.
- Use evaporated milk undiluted, as the card specifies.
- Whisk until smooth without incorporating excessive air.
- Shield the pastry edge with foil if it browns before the filling finishes baking.
- Cool before slicing to help the custard hold its shape.
Nutrition
Calories: 290kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 310mgPotassium: 220mgFiber: 2.5gSugar: 23gVitamin A: 9200IUVitamin C: 2mgCalcium: 80mgIron: 1.7mg