picture of pumpkin pie with slice partly removed on a wooden table

The canner of food has brought no finer art than the preserving of pumpkin in convenient tins….’

Clyde Wilson, Grocer’s Magazine (1913).

For years I have made the traditional custard-based recipes on the back sides of canned pumpkin. These call for the addition of condensed milk, which is whisked in with eggs, pumpkin, and spices. They are good and creamy and serve their purpose better than most store-bought pies.

I thought that all pumpkin pies used a custard, which is why I was surprised to run across this recipe for pie during research into the early years of prohibition. This recipe, which appeared in the Patriot Newspaper in 1919, eliminates the dairy. It is a remarkably spicy pie, denser than those built of custards but delicious in its own right. I actually think this is better than my old custard-based pies. Enjoy!

Source

One Egg Pumpkin Pie, Patriot Newspaper, Harrisburg, PA – October 17, 1919

Wine Selection

Pumpkin pie and fall weather just call out for a port wine, like our Opportunity Ten Year Tawny, which will be released in late October.

Ingredients

  • 2 C canned pumpkin
  • ½ C brown sugar
  • ½ C white sugar
  • 1 egg
  • 1 tsp each ginger, cinnamon, nutmeg
  • ½ tsp salt
  • 1 tbsp cornstarch to help bind

Directions

Mix dry ingredients. Beat the egg and add to pumpkin. Mix the ingredients together and bake in a pastry-lined glass pie plate for 10-15 minutes at 425. Lower heat to 350 and bake for another 45 minutes, or until a toothpick comes out clean. Times may need to be adjusted.

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