Classic Pumpkin Pie
This pumpkin pie follows a historic 1796 recipe, combining creamy milk, sweet pumpkin puree, and warm spices for a rich, old‑fashioned flavor. The filling bakes in a blind‑baked crust until just set, then cools slowly for the best texture.
Instructions
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Blind bake the pie crust until fully cooked and set aside to cool.
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Combine whole milk, pumpkin puree, eggs, molasses, allspice, and ginger in a bowl; whisk until smooth.
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Pour the filling into the cooled crust and bake at 350°F for 75‑80 minutes, or until the center just barely wobbles.
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Turn off the oven, prop the door open with a wooden spoon, and let the pie cool inside the oven.
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Remove the pie and allow it to cool completely before slicing; it improves after resting overnight.
Video
“Pumpkin Pie from 1796 - A History of Pumpkins” by Tasting History with Max Miller, watch on YouTube.
About this recipe
The pie’s silky filling is made by whisking together whole milk, pumpkin puree, eggs, molasses, allspice, and ginger until smooth. After blind‑baking the crust, the mixture is poured in and baked until the center has a slight wobble, then cooled with the oven door propped open. This method yields a custard‑like center that firms up as it rests. Serve the pie at room temperature or slightly chilled, optionally topped with a dollop of whipped cream. It’s perfect for holiday gatherings or a comforting fall dessert.
