Hello, darlings!
I excitedly present Fannie Merritt Farmer’s good old-fashioned American pumpkin pie!
You see, I discovered this frightfully fabulous and easy recipe in my 1909 edition of The Boston Cooking-School Cook Book – How Spiffing!
Rather interestingly, the origins of pumpkin pie tumble all the way back to the 1500s, where Medieval cooks served stewed pumpkin, sweetened with sugar, livened up with spice, and enwreathed with pastry.
Also, there are many early recorded recipes of pumpkin pie, one of which has a French connection – Ooh la la! – Tourte of Pompion – created by Francois Pierre La Varenne in 1653. Then as the years zoomed by, during 1796 a recipe for pumpkin pie appeared in the first known American cookbook by Amelia Simmons, which is very similar to Fannie’s version, although it requires scalded milk, eight eggs, and one may add grated lemon-peel instead of spices.
And I must say, to all my fellow Brits who are a little shy of pumpkin pie, please don’t fret my darlings, as I’m absolutely sure you’ll adore it! The texture is very similar to a cheesecake, and it tastes utterly divine – just one teeny-weeny mouthful and I guarantee you’ll be bouncing around culinary heaven!
Now, you’re probably aware that pumpkins are a big thing in the US, but sadly the season has passed (September to October), “Aaah, what a shame, Miss Windsor” I hear you squawk!
But nevertheless, this classic sweet dish of creamy pumpkin and spices will, of course, be the dessert of choice on every American’s Thanksgiving table! However, I’m afraid to say, many American culinary enthusiasts will succumb to the convenience of a ghastly can of pumpkin puree, as Thanksgiving falls in November.
But luckily darlings, here in the UK we’re “smack bang” in the middle of pumpkin season (October to December) – so it’s pumpkins galore! And so, one may purchase their round, rippled, orange ball of deliciousness from your local supermarket, farm shop, or maybe you’ve been blessed with “green fingers” and grow your own!
Whatever the case, it’s nice to know that pumpkin pie has become increasingly popular here in the UK. However, I must remark, that it’s just recently come to my attention that many folks pay over the odds for a readymade pumpkin pie from somewhere like Whole Foods Market – around a tenner, I believe – that’s outright daylight robbery, don’t ya think?
Therefore, I invite you to have a jolly good go at recreating Fannie’s version – with a bit of a Miss Windsor twist, of course! as it’s a fairly cheap dish to make and will only cost you £4 or £5 in total.
Darlings, and in this in this day and age, the kind of pumpkin pie that one has become accustomed to often includes spices such a nutmeg, cloves, and allspice, however, Fannie’s version only requires cinnamon and ginger.
Now, having recreated Fannie’s old-fashioned pumpkin pie a couple of times, I must admit it tasted rather bland. So, in order to “jazz it up” a little I used a heaped teaspoon of ginger and cinnamon, plus a flat teaspoon of allspice. Oh, and please note that I used sweet cinnamon instead of the plain old boring type.
Nowadays the addition of condensed or evaporated milk often takes precedence over traditional plain old cream and milk– a culinary crime, indeed! So please do take heed my dears, and refrain from falling victim to such nonsense – the old-fashioned way is the best way!
Darlings, please hop on board and join Miss Windsor for a merry jaunt down “food history” lane, where you’ll learn how to recreate Fannie’s traditional recipe for pumpkin pie.
Here’s Miss Windsor’s recipe for:
Miss Windsor x
Miss Windsor Presents: Fannie Farmer’s Old-Fashioned American Pumpkin Pie!
Ingredients
- 1 & 1/2 cups (400g) pureed pumpkin
- 1 cup (140g) brown sugar
- 1 heaped teaspoon of sweet cinnamon
- 1 heaped teaspoon of ginger
- 1 flat teaspoon of allspice
- ½ teaspoon of salt
- 2 eggs
- 12 US fl oz (350 ml) milk
- 4 US fl oz (125 ml) double 0r heavy whipping cream
- short-crust pastry
Instructions
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Preheat your oven to 200*C / 180*C Fan / 390*F / gas mark 6.
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First off, line your lightly greased pie dish or baking tin with short-crust pastry, then fill with baking beans and bake blind for approximately 20 minutes. Or if you don't have any baking beans to hand, brush with whisked egg instead – but make sure the pastry is pushed firmly into every crevice of your tin!
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Then immediately reduce oven temperature to 180*C / 160*C Fan / 350*F / gas mark 4.
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Darlings, as per Fannie’s instruction above, simply mix all the ingredients together in the order given.
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However, before you transfer the prepared mixture to the pastry case, take a thin strip of foil and wrap around the pastry crust (outer edge) in order to prevent it from over browning and going hard.
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Now, with a steady hand pour the mixture into the pastry case, then place the tin on the middle shelf of your oven. Bake for approximately 1 hour, or until the filling has set in the middle.
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Voila! You’ve successfully made Fannie Farmer's Old-Fashioned Pumpkin Pie from scratch – absolutely, bloomin’ marvellous!
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Darlings, best serve when cool, with a dollop of whipped cream.
Hi Miss Windsor!
Try adding a tablespoon or two of molasses (treacle I think for you in the UK) or honey. I love your writing by the way! You have a great voice.
Christy Pringle from The Cooks Cook Community Facebook Group!
Hi Christy,
A pleasure to meet you here!
Thank you for your tip, I shall definitely add a spoonful of molasses next time.
Your kind comments about my writing are very much appreciated, and I’m glad you enjoyed my culinary voice.
Cheerio for now,
Miss Windsor X
Hi Miss W!
Me again from The Cooks Cook FB Group.
I could go for two slices possibly three!
Allen x
Hi Allen!
Nice to see you here again!
Why not go for four!
Cheerio,
Miss Windsor X
Hi Miss Windsor
The slice with clotted cream looks lovely. Something I’ve never thought of making, and in fact I don’t think I’ve ever even cooked with pumpkin (sheltered life…).
Bye, Wendy!
Hi Wendy,
Indeed, the slice with clotted cream was devoured within seconds and was absolutely divine!
Have a go at my recipe – it’s so easy to make!
Cheerio for now,
Miss Windsor X