🌏 Get Exclusive NordVPN deal here ➼ nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ✌ When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.
OMG that dose look so good, but taking care of my mom kinda takes up my free time so I do not get to cook as much as I did... I wish there was a store I could order from to get some of the goodies you made... This and Peacon pie or the old pizza from history of pizza I would order in a heartbeat...
government funded libraries often restrict use to ip's from within the country. it's not the europeans that somehow filter out the content you're looking for, it's the libraries that refuse access from Europe.
(Sigh) Ever since a trip to Canada many years ago I love pumpkin pie, sadly it isn't popular in the U.K. and I am too disabled to cook now, but I still enjoy watching your videos and imagining how thing would taste. When I fell ill I played pokemon yellow after getting it with a cheap second hand Gameboy and have played the games since. I noticed your wonderful pumpkin pikachu and wonder if you play the games?
Repent and trust in Jesus. He's the only way. We deserve Hell because we've sinned. Lied, lusted stolen, etc. But God sent his son to die on the cross and rise out of the grave. We can receive forgiveness from Jesus. Repent and put your trust in him. John 3:16 Romans 3:23❤❤😊❤
When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.
My grandmother's recipe for stewed apples ran: "As much butter as you can spare; as little water as you dare!" She was no cook, but that advice stands for stewing any kind of fruit.
Same. I basically interpret 'stew' in old recipes as pretty much just 'steaming', making sure the oven has a pan of water in it so that there's a lot of water vapour in the oven while cooking whatever down.
I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.
are you into those crazy pumpkin races? like the Windsor Pumpkin Regatta, where you grow a giant ass pumpkin, hop in with a paddle, and race it like its a canoe ☺
This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.
Evaporated milk was what I've always used for pumpkin pies, at least that's what the recipes I used called for, and it has a much richer and creamier consistency than regular milk without the extra fat of cream.
@@ToastontheEastCoast This is exactly what I do! My mom would use sweetened condensed milk wiht no extra sugar but about a dozen years ago I switched to evaporated milk and black strap molasses for the iron content (more than a hamburger). Luckily I also found out about Jarrahdale pumpkins, they're blue green on the outside but the inside is a DARK orange, almost red, and sooooo sweet I never miss the sugar!
North Georgia Candy Roaster has been my go-to pumpkin. Will have to try a Jarrahdale. This pie recipe tastes wonderful. More like what I had as a child. No, I was not born in 1796. The recipe also converts to vegan quite easily. Milk was much richer back in the day. I remember 7% milkfat, then down to 5, then 4, now 3.5%. As a child, my grandparent's had a brown swiss, silver swiss cross who put out an amazing amount of cream in her milk. Almost a third of the gallon would be cream.
Hi, Max. Please don't ever change your intro. It's so tastefully done......no pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.
I whole heartedly agree. He’s done all things of his channel very well. He’s also made learning about cooking, baking, and history a lot of fun & easy to understand. I love this channel and Max! 😄💚
This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.
One of my favorite things about pumpkins is how prolific they are. Toss a moldy jack-o'-lantern into the backyard and by the summer you'll have a pumpkin patch
Ha ! We grew up always tossing that pumpkin in the yard and had more year after year. I grew up and PURPOSELY threw a pumpkin in my garden.. year… after year.. ten years now NO pumpkins ever?!
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
I have heard also that you can force bigger gourds like pumpkins to grow in decorative shapes like cubes by putting shaped "cages" around the sprouting fruit and letting them grow into it. I'm not sure if all species tolerate that though, let alone what the stress does to its flavor.
A few have commented that the milk would have had more cream in it. On that same thread, the molasses would have had more of the sugar remaining in it as well. The process of refining the sugar from the molasses has gotten more efficient over the last two centuries so adding a little brown sugar back into the molasses would be a better approximation of the original recipe.
I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩
My family's favorite pumpkin pie recipe for the past 40 years has a cup of hot water added to the custard, so it's the same liquidy consistency as Max's. You'd think it would be too runny to set up right, but it always does. Makes for a light, custard-y texture.
My grandmother always made her pumpkin pie with molasses. While it was less sugary sweet than other pies, it also had a much richer and more complex flavor than a lot of other pumpkin pies I've had. This pie you've made definitely seems more like her pie than most modern recipes. Thank you so much for this lovely video!
I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.
you always manage to weave these historical culinary anecdotes into such clear, satisfying narratives! it really speaks to your knowledge of the subject as well as general aptitude for connecting dots
Everyone's heard the story of Johnny Appleseed, but that's only because before him apples weren't naturally prolific in the New World. It's easy to forget that in our modern age full of corporate orchards and heirloom apples.
@@beecat4183 The Renaissance was contemporaneous with the European colonization of the new world and turkeys were brought back to Europe fairly quickly. Some colonists even brought turkeys from Europe with them to the Americas, so it must not have taken long for them to become more than just an exotic novelty.
In Poland we don't make pumpkin pie per say, but we make something else that's delicious - sweet pickled pumpkin. Basically pumpkin with some spices and sugar and vinegar. It's delicious.
Max, I made the pompion pie from your earlier episode 2 Thanksgivings ago. As a pumpkin pie lover I was VERY impressed. It now is a staple to our Thanksgiving dessert table. Just thought I'd let you know your show isn't just entertainment it's injected itself into our family traditions. Keep up the good work.
Took part of that one and made appelpie. No herbs but sherry in raisins and sugar and cinnamon and then mix the appel slicrs and in a pie shell and bake. So good
Same here. Somehow doing a period pie makes celebrating a family reunion Thanksgiving more meaningful. This year I’m trying leather britches green beans.
The pumpkin cheesecake that he has in his cook book is really good as well. It does have a more vegetal taste than one would expect though, so you should use the amount of sugar it asks for rather than cutting back like I did on mine.
Years a-gone now, I stumbled upon your pumpion pie recipe and fiddled with it until I had a fast, streamlined version. Three I made in one afternoon, for my wifes work potluck; one of her co-workers was moved to tears.........this is significant as said individual is a former USMC sniper with two Afgan tours under his belt. Those four slice of pie took him back to his granny's kitchen, giving him the "save point" to start unpacking the horror and have a life less haunted. More than I, you did this. Don't ever stop.
Looks tasty. 🤤 As a homebrewer (mainly mead) I just had a wave of inspiration: Pumpkin Mead. Roast and skin pumpkin like in this recipe and ferment it together with the honey. Then after fermentation add the classic spices like cinnamon, clove and all spice.
Brewers can get away with it because of the diastatic power of Barley to break down the starch in pumpkin. Pumpkin isn't going to add much of anything to mead, unless you add some diastatic enzyme. Even still, it's really the spices people associate with pumpkin, not pumpkin itself.
Well. I like to experiment with new flavours and combinations. For example it took multiple variations to perfect my Ratatoskr Chestnut mead. Now it's one of my signature brews. And I have both alpha- and gluco-amylase in stock. So no problem on that front.
That texture looks SO creamy, and the fact that the only chew you need is for the crust, combined with the less sweetness, makes me want to do it now. So, thanks for yet another wonderful episode. My roommate and I have been bingeing your entire series because of how presentable and accessible you make food history.
Thank you for giving actually useful cooking tips, like using a crust shield! When I'm running around trying to do too many things at once, I remember your little tips!
I am British, and have never actually tasted pumpkin pie! Many years ago now, when the Internet had just started being a thing, someone gave me a slice of pumpkin that they had grown. I asked on-line - I think in a Usenet group to which I belonged, if you can remember Usenet - how you cooked it. Nobody, none of the Americans, knew! They all used tinned pumpkin if they used it at all! That was over 25 years ago - how times have changed!
It wasn’t uncommon to need to take an ax in order the chop up a really big pumpkin. Some of the ones that were grown as good keepers had very thick rinds. A lot of people steam the pieces of pumpkin instead of stewing it. Also, what is available in the can is more of a squash. He said that pumpkin doesn’t have a strong taste. I wish that was true, but I would much rather have squash because I hate the taste of pumpkin. Many people make sweet potato pie instead of or in addition to pumpkin pie.
I have made pumpkin pie from fresh pumpkin and I have made it from canned pumpkin. All the extra work involved in making it from fresh is really not worth it. It is just as good made with canned pumpkin.
@@brentsmith7013 Pepitas or any commercial pumpkin seeds are derived from oilseed or Styrian pumpkins because their seeds don't have shells. I've tried toasting seeds from our Jack-O-Lantern pumpkins. I decided I didn't particularly appreciate shelling the pumpkin seeds. Too much work.
My 15 month old daughter’s nickname is Pumpkin and she LOVES Pikachu and we’re watching this to soothe her to sleep and I pointed out the little Pikachu in the back. She was pleased Edit: I spent the first 25 years of my life in MA. Just 45 minutes south of Boston. I did all the historical romps and have never heard that info about Bostonians being called “Pompkins” or their history of surviving on them
i grew up in Mass too. people had to have storage type vegetables. im a almost homesteader. so i know squash ane pumpkin were Really important for survival.
My mother's recipe from over 70 yrs ago, she had 1 canned milk, add water until 1 qt. But not molasses. Everything else same. Think it tasted more like custard than Libbys recipe. Made 2 large pies.
I love history and am a culinary school grad. Every year I cook for 15-20 family members on holidays and this year is time for a pumpkin pie recipe from the very first cookbook in free America. Thanks Max for the research and recipe demo. Very entertaining and rewarding. I'll send you a photo even if I mess it up. I usually leave the baking and candy making to my wife but this year I will insist on this one.
A sub I suggest from a decade plus of making this pie. Use evaporated milk, it cuts down a bit on the excess liquid, and adds richness wihtout the fat of cream. Goat's milk works well if you you can get it too... Also while sugar pumpkins work, if you can get Jarrahdale pumpkin, 1. be careful cutting it, very thick/tough skin and 2. is so wonderfully sweet and dark orange (almost red) you will never miss the sugar or the canned gunk. But one pumpkin will make about 8 pies so you'll want to freeze some.
10:19 That is the description of what we caall here in southern Brazil the cabotia pumpkin, and call kabocha or japanese pumpkin in other regions. Usually pretty round, about the size of a basketball, with well pronounced ribs, dark green rind, but you know when it is ready to eat when it has a pale orange coloured spot in one side. Not the sweetest, but very good for soups, and quite orange inside. Pretty colour for a vegetable stew, and tastes very good.
I made the Pumpion Pie for Thanksgiving last year! Time to give another recipe a try! I also really appreciate how you add in the little logistical tips, like filling the pie filling part way, and moving it to the rack before filling completely. It's the small details that help us common folk with doing these recipes. Thanks for all you do Max!!
After roasting, removing skin, and chunking pumpkin, I leave in a flour cloth lined colander over bowl overnight in fridge and you lose a lot of the excess water to have a thicker puree for pie. This is especially helpful if you use a pumpkin that isn't a sugar as they tend to have more water content, but I do with sugars as well.
I remember an episode in one of the Little House books, in which Mrs. Ingalls, not having any apples. thinly slices a still green pumpkin and adds sugar and spices as she would for an apple pie. Mr. Ingalls really thought it was apples.
I remember that scene from the books. I think Ma called it mock apple pie. I think this was after they moved to South Dakota and they had to pick the pumpkins, even the green ones, before they froze on the vine.
Every Halloween I used to take a pumpkin and put all the ingredients for pumpkin pie in it and cook it in the oven. It was delicious and made a great presentation.
I live about 20 miles from the intake homestead in Arlington SD. Every year our school district takes the 4th graders out and they get to see everything and learn about how it was like. I was so happy I got to go as a chaperone. It was so interesting that I’m still wanting to go back again. Ive heard there’s a Carrie Ingall museum on the other side of the state in Hot Springs I think. I can’t wait to check that out as well.
Another historical pumpkin custard option. Buy a pie pumpkin, cut off the top and remove seeds. Rub inside with spices. Bake in 350 oven for half an hour. Remove and fill cavity about 2/3 of the way up with a rich custard base that has been warmed on the stove ( pretty warm but nowhere near boiling) you can season the custard with spices if you like, or just with vanilla. Sweeten it with real maple syrup if possible. Put the pumpkin back in the oven for about 30 minutes, or until the custard is almost set, just a jiggle in the center. Remove and allow to cool. To serve scoop out custard and scrape some of the soft pumpkin from the inside with it. Best served while still a bit warm. Lovely with cream.
Dear Max, my dad made something similar to "pompion chips" once, and I still remember them. He boiled pumpkin in syrup, then dried them. They were incredible, highly recommend them.
that sounds good,, my kitchen is small, esp the ?stove... so i can consider those for my pumpkins. they were dried,, that is very cool. another survival recipe that sounds incredible!
Awesome as always. One thing about the sweetness factor; one thing I've learned from The Townends gang is that in that time, the "molasses" in common use would have been a lighter, sweeter variety (known as golden molasses, if I recall correctly.) So it may have actually been a sweeter pie, although nothing like the ones we bake or (heaven forbid) buy today.
Hearing that the British used the same word to refer to pumpkins and melons is very interesting and makes sense from a scientific standpoint as both pumpkins and melons are related. Both are members of the cucumber family, Cucurbitaceae.
It’s not just British; lots of languages have similar words for these things. In mandarin Chinese, for example, there is a base word gua (瓜) which means melon or gourd, and different types of that name are watermelon (xigua, 西瓜, west gourd); cucumber (Qing gua, 青瓜, green or blue gourd); pumpkin (nan gua, 南瓜, south gourd); to name a few. If you look at the food product they look really different but if you look at the plant growing, they all look pretty similar, with creeping vines and large leaves.
@@asmodiusjones9563 correct. That's why nobody should be trying to eat suspected nightshades without being sure that they won't poison themselves. The plants, leaves, and flowers, many of which are white, can be confused with every other plant in the family. That's why scientists have put those plants in the same family. I know that very well. I've grown both watermelon and cantaloupes at home. Before the fruit is in a very advanced growth stage, both watermelon and cantaloupe vines are virtually indistinguishable from each other.
Loved this recipe and video! Members of my family don’t like a lot of extra sugar, so the scant third of a cup of molasses for a pie was perfect. Although I would say that I would use half honey, half molasses next time as the molasses I used was a little much. Also, I had some leftover, so I asked the question as anyone should: “Would this Brûlée?” And the answer is yes! Pumpkin Brûlée was excellent. Thank you again!
My husband and I have been canning our own sugar pie pumpkins for over 10 years now and I will say, after using that for my pumpkin pies, I will never use a store bought canned pumpkin ever again. The flavor of ours is so much better, deeper and richer which most likely because we roast them in the oven before pureeing them. I'm definitely going to try this recipe this Thanksgiving! Thank you so much for the excellent content you make
Home grown veg is always so much more flavorful, in my opinion. I'd say that alone is a reason yours is so much better than canned (store bought), anything on top of your high quality produce just adds to the amazing-ness of them!
I was devastated by our heirloom sugar pumpkins. I roasted them, and baked the most flavorless pie I have ever experienced. Tried again with store-bought sugar pumpkins without much more success. I wish I could find some seeds from your stock!
If any of you remember the band Faith No More. The guitarist most remembered from the band is a guy named Jim Martin, he's a very good musician. But, if a fun story about him. He decided that he wanted to try growing a super big pumpkin, and he did. Look it up, it's nice seeing him so happy about his pumpkin.
I’ve made pumpkin pies with both tinned and fresh roasted - there’s DEFINITELY a difference and so worth it. If you’re intimidated to cut a hard pumpkin, I feel you. What helps if you’ve got a stubborn one is to stab a few holes in it with a fork, and microwave it for about a minute at a time. Just a time or two usually softens it just enough to cut through the skin easier 👍
Not just pumpkins, but a lot of veggies are completely different between fresh and canned. Pineapple is a perfect example. A fresh pineapple has a much different flavour profile. Or even spices. Freshly ground pepper is much richer, already done powder is basically just a bit of heat and the slightest hint of flavour.
As always a delightful and informative presentation. As a historian who loves to cook, I have tried a similar recipe, handed down in my family for generations, but am intrigued to try adding egg to the crust mixture. In my childhood, because of wartime scarcity, pumpkin, fresh or canned, was not always readily available. So my mother substituted butternut squash (which we grew in our garden) -- and nobody knew the difference. As an adult, I served my family pumpkin soup, made with rich chicken stock and topped with crumbled sesame sticks. Nobody had ever had it, but everyone found it delicious. For dessert, I have to confess, I topped wedges of pumpkin pie with sweetened whipped cream (how decadent! -- but delicious)
Back in the 1980s Canadian television had a series called "The Campbells". It was a series about a widowed Scottish doctor and his three children starting a new life in a log cabin in Upper Canada in the 1800s. I vividly remember the pumpkin episode! They were new to Canada, and the only thing they managed to get out of their garden were tons and tons of pumpkins! Through the episode they sit down to meals of pumpkin soup, fried pumpkin, pumpkin bread, until they were all sick of it. NOW, thanks to you I know that was actually a reflective of early settlers' experiences! Thank you!
I never tried pumpkin pie until I was in college because my Southern mama always made sweet potato pie and pecan pie for Thanksgiving and Christmas. I still prefer them to pumpkin.
One thanksgiving many years ago there was a pumpkin shortage as the crop had been bad that year. My southern grandmother got creative and switched out my beloved pumpkin pie for sweet potato. Except nobody told me until after I said how good the pumpkin pie was. We've gotten a lot of laughs out of that story.
Sweet potato pie is superior (sorry not sorry) and I was born in the southwest and emigrated to the northeast. Smoother, less in-your face sweet, less bitter; perfect
At first I commented "I've been watching this channel for around three years? It seems like much longer," until I realized it might be interpreted as shade. Sooooo....I've been enjoying your channel for only around three years? It seems like longer! Ah. Much better. Your thoughtful historical dives into word/phrase etymology are always appreciated.
I'm super glad you liked this, Max! My family has been making a similar recipe for generations. Ours came from the 1887 White House Cookbook and is substantially the same, except there is a split of sugar and molasses in it and the spices add cinnamon and nutmeg. Otherwise, the exact same. And I, too, prefer it to modern pies. Kabocha is our preferred pie pumpkin.
So glad to hear this! I've only got mini-kabocha on hand. I normally use it for my Libby pumpkin pies (the tinned stuff isn't always available in my country), but I was just going to cross my fingers for this recipe
I'm from Brazil and one of my hobbies is to cook, I didn't think America had much to offer in culinary untill I made for the first time a traditional american pumpkim pie, and with this one dish I changed completely my view about cuisine in America.
I can relate to your appreciation for viewers enjoying your recipes on holidays. I’m a coffee roaster and love hearing my customers stories about how they enjoy my coffee. Whether it’s drinking a cup while the kids open their presents or the excitement from someone that was gifted a pound. It really is an honor to be a small part of some of their most treasured moments. Love the channel.
The English aversion to pumpkin reminded me of my English aunt, who refused to eat pumpkin as she said it was animal fodder. In Australia pumpkin is used as a savoury side dish, especially roast pumpkin with the Sunday roast dinner.
My mom grew up in Manitoba in the 40s and 50s and this is basically the exact pumpkin pie method I learned from her, except with the half-cup of brown sugar added, just like Max mentioned. It really is a thousand times better than the canned stuff with all the corn syrup and other stuff that people make today. I could never understand how my American friends could say they didn't like pumpkin pie - until I had what usually passes for pumpkin pie in the US, and now I understand! The custard method is so much silkier and has many layers of flavour that the sugary corn syrup version just doesn't offer. Sometimes I chop a little crystallized ginger up really fine and mix that in, too.
Same here, this is virtually identical to how my family still makes pumpkin pie, albeit with brown sugar instead of molasses. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here. Watching this video was a bit surreal because this is all just normal pumpkin pie to me.
It's a little late for this season, but upon my latest rereading of Bram Stoker's Dracula, I realized that in Johnathon Harker's first few journal entries he gives rather specific account of his meals as he travels through the Carpathians to Castle Dracula. Could be interesting to tie culture, literature, and history together. If there's a vid idea there, please use it. If not, it's still something interesting to think about.
I love these historical pumpkin recipes every year! We made the “Pumpion Pie” recipe the year the video was released, and we have made it every year since around thanksgiving time; it’s such a unique flavour profile and so delicious! This year, I finally grew all the herbs needed for the recipe in my garden, and I’m very excited to try out the recipe with my own herbs!
Despite how prolific pumpkin pie is in the US, it blows me away that we don't have pumpkin any other way, really. When I went to Australia, you could commonly see portions of raw pumpkin in the fruit and veg section for you to take home and just cook. I've literally never seen that in the states. It was actually really great, and I really miss it, cause roast pumpkin makes a great side to a steak.
Us Aussies love a roast dinner with roast pumpkin, potatoes, carrots and something green (usually beans, sometimes peas). Classic Sunday dinner with the family. Pour on some gravy and yum…
My French-Canadian husband stuffs a sugar pumpkin with the same meat mixture used in tortiere (sp?), then bakes it. He serves it with boiled potatoes and puckled beets. It is delicious! Max- how about a pumpkin meal episode?
@@cynthianichols1194 I think that is what butternut ‘pumpkin’ is….a squash… but we never refer to it as that. Usually to us ‘squash’ are very small green or yellow disc shaped things similar to zucchini.
My ×3 great Grandmother made pumpkin pie with any kind of autumn squash (acorn, butternut, etc.). We still use her recipie. It turns a bright autumn yellow and is always gone first at family dinners.
If you haven’t tried the pumpkin cheesecake recipe yet, you are missing out! I’m going to try this one too, but the cheesecake is gonna be hard to beat. Pumpkin Chunkin is when your scout troop builds a catapult and launches pumpkins across the parade field to see how far you can go! 👍🏼
m.th-cam.com/video/4QGq4XpavQ8/w-d-xo.html&pp=ygUydGFzdGluZyBoaXN0b3J5IHdpdGggbWF4IG1pbGxlciBwdW1wa2luIGNoZWVzZWNha2U%3D I followed Max’s recipe. It seems a bit too loose at first, but firmed up fine. Just be careful at the end of the baking time, as mine almost burned.
The straining is meant to remove water from the purée, not passing the purée through the sieve! That way you get a much denser mash and it can absorb more molasses/milk/cream etc.
Dear Max, pro tip--if you spray the inside of your measuring cup with oil before you put in the molasses it will be easier to add to your recipe....you're amazing! Also, cooking a pie on a cookie sheet will give you a soggy bottom.
I use a cookie sheet, but preheat the sheet very well in the oven. It actually helps cook the bottom crust and make it crispy. Another tip for a well cooked crust is to use a pie tin, rather than a glass pie dish.
Thanks Max - I have just made this pie today and am waiting for it to cool. Since I didn't have a deep pie dish I had to use a 9" dish that was only 1" deep. I used ordinary Shortcrust pastry and made a half quantity of the filling which turned out to be a good call on the volume of custard. At the moment I have Red Hokkaido and Butternut squashes so picked the Hokkaido. The baking reduced the weight considerably so I would suggest picking a whole squash that is about 3x the weight of the puree you need. You will lose some to the seeds as well as water during the baking but the resulting puree will be very nicely flavoured and about the correct weight. As for the molasses ingredient, I think what the recipe is calling for would be named Fancy Molasses in the US or Treacle in the UK. Since I didn't have Treacle I used half Blackstrap and half Golden Syrup (you could substitute Dark Corn Syrup for the Golden Syrup) to get the correct sweetness. Cooking time for the custard in the 9" shallow dish was 45-50 minutes at 350F/175C. It was properly set at 50 minutes. Now for the four cruelest words in any recipe... "Allow to cool completely".
I live in Panama and it's very expensive to get imported orange pumpkins here, so I just get the local varieties. The one I got this year to make a jack o'lantern/pumpkin pie (2 for one) sounds a lot like Joseph Pitton de Tournefort's description of a dark green rind spotted with white. This is the first time I've come across this variety here, but the guy at the market said it's an especially tasty variety and I can't wait to eat it! I'll share some pics to Tasting HIstory on Facebook when I've made this recipe.
Panamanian here, living in the US. I agree that regular pumpkins are expensive, but what about butternut squash? The flavor is very similar to most punpkins and they have a better flesh to rind ratio.
I paused, screen shot, then zoomed in and read the proclamation of the Thanksgiving, and truly what an eloquent writing to give thanks to God Almighty. Love it
Max, or Jose, thank you for putting the recipe back in the description. That helps a lot. I do wonder though, why Europeans as well as Australians, think that pumpkins are a veg and not to be used in baking. I remember when I was baking a pumpkin pie and the Australian wife of one of the SeaBees came over and she said the sweet smell of the pumpkin pie wasn't to her liking (it was a little stronger than that actually). They seem to lump all things squash or pumpkin as marrows. I do like the fact that this is not as sweet. Thanks a bunch.
As an Australian, pumpkin is considered a vegetable so it goes in savoury dishes. We also have different types of pumpkins which are not sweet or very mildly sweet so the northern hemisphere concept of baking it as sweet things is rather alien. Theres not really as much of a widespread tradition of using it in sweets or baking, apart from the pumpkin scone. We use it for roasts, in curries, casseroles ect because its a) hardy, b) bulks out and c) rather neutral in taste. Because our autumn and winter are march to august rather then september to february, October is spring for us and by that point, pumpkins start to become less used apart from adding to salads. The pumpkin spice latte has slowly started to appear in Australia but its not very big. Hope that helps answer the question!
@@alicequills If your introduction to pumpkin pie spice is in a coffee drink, I think that's a poor introduction as the coffee is "dirtying" the spice flavor. Hopefully it won't cause your first taste of pumpkin pie to "taste like coffee" lol
Your videos bring me such peace and enjoyment during my intense graduate school studying sessions, THANK YOU MAX! :) Need to try some of these amazing recipes one day!
Max...I'd love to see an episode dedicated to the different types of pumpkins native to the Americas. And if you do, please don't forget the Seminole pumpkin in Florida.
Ive never made pumpkin pie, but made a great pumpkin cream soup today. Maybe its time to try that soon! (Also love your snorlax jack o' lantern in the back!)
Not a big commitment here but I appreciate how max keeps his videos family friendly. There are too many cooking channels cussing for my liking. Love max can't wait to meet him
I made a pumpkin pie like that once. The only difference I noticed was that it took a little longer to bake than the evaporated milk version, which makes sense
I think its incredible how many species of gourds there are. Its amazing how thriughout history, people have survived just like these plants that sustained the people who found them either by foraging, gifts from the Natives or from cultivating them themselves. The chestnut has an interesting story, the people around Cherokee National forest had a famine one year due to a disease attacking the chestnut trees in the area. People were so dependent on the chestnut that people literally starved to death when they couldnt get them. Its wild. I am thankful you do these episodes. They make me appreciate where we have come from, as humans, learning and cultivating and sharing recipes. I have always felt like i show my love for someone through cooking for them. And in these recipes you do, we get a snapshot of a moment in time where a mom, dad or grandma, grandpa or brother or sister made these recipes for someone they cared about. Theres something really special about that.
That slow walk I always do, carrying an extremely full pie shell on a cookie sheet to the open oven. 😂 That "slight wobble" was also relatable. That's always how I know if it's done or not--see how much it moves when I jiggle the cookie sheet. 🤣
Oh my gourd Early foods for Lords The first book released in the US Pompkin not a typo or jest Molasses thick and dark A new flavour of this sweet tart Spice your coffee with tastes of past An autumnal treat from Max on 31st of October, To break your Tuesday fast
I don't know about the rest of Quebec, but this is the almost identical recipe I make every year (with a little less ginger). So good with a dollop of cream on top
this channel, your work, is immaculate. you strike a perfect tone with your recitation that has been consistently great from your early videos to the present. ive seen enough of your videos to form a solid judgement about them that i have the uttermost confidence in and that is: seldom in the history of recorded media has a more appealing premise been executed so skillfully. i mean that with no hyperbole or guile.
This is becoming a yearly tradition of mine to make it. I found that one of the best ways to sweeten it is to pour in a bit of bourbon! It gives it a very autumnal and classy sweetness that's honestly unmatched!
The pompano pie episode you did several years back is what got me hooked on your creative entertaining programs. Again I am enjoying another episode that is informative and interesting but when you get to the part that the pie makes you urinate and gives you gas is hilarious. Bye the way I love the old historical diagrams from your research, I absolutely love them. Great job keep us watching.
I made this pie this afternoon. I have to tell you it was very easy easier than me buying all the ingredients to make the standard modern pumpkin pie. The only problem happened when I pulled out the oven rack to see the pie, and it was so heavy and almost slid out…., luckily, I managed to save it. Thank you Max! It was very light, a little bit sweet and nicely spiced. and nicely spice.
Not to mention the pumpkin is high in Vitamin C so no scurvy… I grew up baking the pumpkin I used for pumpkin pie. Butternut squash is a good substitute.👍👍
We tried this last year. It does produce a very wet pie, which I didn't care for. But the spices and being slightly less sweet were a hit! So, I adapted the spices and sweetness to a more contemporary recipe. This particular spice mixture compliments the pumpkin and lets it shine. Thank you for your videos!
I'm from Illinois, the pumpkin capital. Schools and children's programs take kids to pumpkin farms to pick out pumpkins. The kids and staff make pumpkin seeds and carve them for Halloween. The Midwest loves pumpkin pies, muffins, ale, cookies, stews. Many also will simply roast it and serve as a veggie. We thank Native Americans for sharing this veggie with us. When we eat pumpkins, we think of the tribes.
Thank you Max. What a fun recipe. I love pumpkin it is so versatile. Other than pie, I have made cookies, breads, cakes, pancakes, and even salad dressing with it! I use my electric pressure cooker to cook my pumpkin. If the pumpkin is small enough , I can put the whole thing in the pot. It is so easy. I usually use water to cook pumpkin, but I use juice to cook other things in my pressure cooker. I might use juice to cook my pumpkin to see if it adds to the flavor! Stewing in juice might be an idea too. I love your channel!
Happy Halloween Max and Jose, 2 small comments. My favorite pie crust is Biba's with white wine instead of water and one egg. It's always flakey and tender (if not overmixed) and the wine means it's never soggy because the alcohol evaporates so quickley. On calling folks Pumpkins. When I an my brother were very small our grandfather (Irish American) called us PUMPKINS. We tried to repeat it but could only manage Punky, which was our name for him all our lives. Hope you both enjoy the holidays with your families. We're gearing up for our big neighborhood halloween extravaganza. Everyone participates and it's much safer for the kids. We march around en masse and the kids get sweets and the adults coffee and botanas (snacks). Prizes for the kid's costumes and several piñatas filled with MORE candy and tangerines and nuts etc. All the Best Jim Oaxaca.
Playing catch-up on Max's videos, and am amazed by this recipe because it's -- give or take -- how my mother made pumpkin pie! An uncle kept a huge garden while I was growing up, and he *never* pulled a vegetable when it was small. He was Italian and grew a variety of squash, including two types of pumpkin. My mother would seed and roast the pumpkins, scoop out the cooled flesh and freeze it for later. Her recipe used molasses instead of sugar, and to this day those are the only pumpkin pies I ever enjoyed. Thanks, Max, for a happy memory!
Haha, I used this recipe (or one similar to it) for thanksgiving a few years ago… and it turned out… ok. It wasn’t bad, but it didn’t amaze anyone either. Everyone thought it was much better after sprinkling sugar on top, so I think my family just prefers sweeter things. I laugh because I still get asked to make pumpkin pie, but “not that history-molasses one alright?”
I have baked small pumpkins in the oven. Cut off top scrape out seeds. Add butter and all those delicious spices. Put top back on and Bake till soft. When done spoon out soft pumpkin into a dish and top with a scoop of vanilla ice cream. Delicious. Thank you for your channel. I love history and cooking. Win win🎉
I have enjoyed watching these videos. Learning old recipes is quite entertaining, and thought provoking. I have a greater appreciation for the abundance of foods so readily available nowadays.
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When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.
OMG that dose look so good, but taking care of my mom kinda takes up my free time so I do not get to cook as much as I did... I wish there was a store I could order from to get some of the goodies you made... This and Peacon pie or the old pizza from history of pizza I would order in a heartbeat...
I love all your decorations in your kitchen.
government funded libraries often restrict use to ip's from within the country. it's not the europeans that somehow filter out the content you're looking for, it's the libraries that refuse access from Europe.
(Sigh) Ever since a trip to Canada many years ago I love pumpkin pie, sadly it isn't popular in the U.K. and I am too disabled to cook now, but I still enjoy watching your videos and imagining how thing would taste. When I fell ill I played pokemon yellow after getting it with a cheap second hand Gameboy and have played the games since. I noticed your wonderful pumpkin pikachu and wonder if you play the games?
Repent and trust in Jesus. He's the only way. We deserve Hell because we've sinned. Lied, lusted stolen, etc. But God sent his son to die on the cross and rise out of the grave. We can receive forgiveness from Jesus. Repent and put your trust in him.
John 3:16
Romans 3:23❤❤😊❤
When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.
Ive actually used older english family recipes for pumpkin pie, and thats EXACTLY what that means.
My grandmother's recipe for stewed apples ran: "As much butter as you can spare; as little water as you dare!" She was no cook, but that advice stands for stewing any kind of fruit.
i was thinking of steaming whole and gutting for some reason
That is exactly how my Mom taught me to make applesauce. Just apples, a tiny bit of water and cinnamon, cook until apples are soft but still chunky.
Same. I basically interpret 'stew' in old recipes as pretty much just 'steaming', making sure the oven has a pan of water in it so that there's a lot of water vapour in the oven while cooking whatever down.
I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.
Thats some positive energy here
You are very lucky that some motivation has made that much of a difference. I'm happy for you!
i have trouble cooking too,,, but now im excited to try this.
Happy Holidays to u hang in there🎄
@@blueharrington1893 Thank you!!
As a pumpkin lover, I love how many different historical pumpkin recipes you’ve done over the years
And so many yet to do!
are you into those crazy pumpkin races? like the Windsor Pumpkin Regatta, where you grow a giant ass pumpkin, hop in with a paddle, and race it like its a canoe ☺
People really should use their pumpkins (carved or not) after Halloween more (Happy Halloween, all) among other holidays
@@TastingHistory You didn't comment on the crust! Is that because it wasn't remarkable, or was it an oversight?
I'm something of a pumpconnoisseur myself
This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.
Evaporated milk was what I've always used for pumpkin pies, at least that's what the recipes I used called for, and it has a much richer and creamier consistency than regular milk without the extra fat of cream.
@@ToastontheEastCoast This is exactly what I do! My mom would use sweetened condensed milk wiht no extra sugar but about a dozen years ago I switched to evaporated milk and black strap molasses for the iron content (more than a hamburger). Luckily I also found out about Jarrahdale pumpkins, they're blue green on the outside but the inside is a DARK orange, almost red, and sooooo sweet I never miss the sugar!
Very true, even whole milk would have been called skimmed milk back then. I believe it wasn’t until the 80’s or 90’s that they had 2% and 1%.
North Georgia Candy Roaster has been my go-to pumpkin. Will have to try a Jarrahdale. This pie recipe tastes wonderful. More like what I had as a child. No, I was not born in 1796. The recipe also converts to vegan quite easily. Milk was much richer back in the day. I remember 7% milkfat, then down to 5, then 4, now 3.5%. As a child, my grandparent's had a brown swiss, silver swiss cross who put out an amazing amount of cream in her milk. Almost a third of the gallon would be cream.
@@ToastontheEastCoastYep, the recipe my Mom uses calls for evaporated milk as well
Hi, Max. Please don't ever change your intro. It's so tastefully done......no pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.
Thank you for the kind words.
Tbh I also thought that it was some sort of PBS production because of the intro.
I whole heartedly agree. He’s done all things of his channel very well. He’s also made learning about cooking, baking, and history a lot of fun & easy to understand. I love this channel and Max! 😄💚
I thought the same thing . That it sounded like a PBS episode 😁
I love your opening! ❤
This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.
What kind of molasses did you use ?and was wondering if Date syrup could be used.
I love the word ‘Pompkin’. It reminds me of ‘Chonky’.
😂
well...i mean...
This makes so much sense 😂
Chonky Pie 😅
Chonky Ponky!! i love it! 😄
One of my favorite things about pumpkins is how prolific they are. Toss a moldy jack-o'-lantern into the backyard and by the summer you'll have a pumpkin patch
Ha ! We grew up always tossing that pumpkin in the yard and had more year after year. I grew up and PURPOSELY threw a pumpkin in my garden.. year… after year.. ten years now NO pumpkins ever?!
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
The description immediately made me think of an acorn sqash.
😊 love seed suppliers! Salt of the earth!
@stonecoldox I too was thinking acorn squash, especially with the harder, dark green bark.
I have heard also that you can force bigger gourds like pumpkins to grow in decorative shapes like cubes by putting shaped "cages" around the sprouting fruit and letting them grow into it. I'm not sure if all species tolerate that though, let alone what the stress does to its flavor.
The Maxima Squash that grows Nissan Maximas
A few have commented that the milk would have had more cream in it. On that same thread, the molasses would have had more of the sugar remaining in it as well. The process of refining the sugar from the molasses has gotten more efficient over the last two centuries so adding a little brown sugar back into the molasses would be a better approximation of the original recipe.
I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩
your a blessing and a champ : D
I felt your pain last Wednesday.
My family's favorite pumpkin pie recipe for the past 40 years has a cup of hot water added to the custard, so it's the same liquidy consistency as Max's. You'd think it would be too runny to set up right, but it always does. Makes for a light, custard-y texture.
80 plus pies? I didn’t know pumpkin pie was so pompular. I never liked pumpkin pie . But I love pumpkin cheesecake. It’s yummy . I made it twice .
My grandmother always made her pumpkin pie with molasses. While it was less sugary sweet than other pies, it also had a much richer and more complex flavor than a lot of other pumpkin pies I've had. This pie you've made definitely seems more like her pie than most modern recipes.
Thank you so much for this lovely video!
I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.
Because just a thumbs up isn't enough: XD
That is so awesome & hilarious the weird historical pumpkin pie you made got ate up first before the normal one your husband got lol 😂.
Lol 😂 looks like he had some humble pie that day too
@@bakedpotato1717oohhhhhh! That's a good burn!
@@ERSwanger baked potatoes should avoid good burns!
you always manage to weave these historical culinary anecdotes into such clear, satisfying narratives! it really speaks to your knowledge of the subject as well as general aptitude for connecting dots
Proverb: “As American as Apple Pie.”
Max Miller: “No.”
Pumpkin and especially pecan are far more American...
Everyone's heard the story of Johnny Appleseed, but that's only because before him apples weren't naturally prolific in the New World. It's easy to forget that in our modern age full of corporate orchards and heirloom apples.
Well, yeah, but we destroyed all his original apple orchards during Prohibition.
Hahaha. It reminds me of Medieval Times and Ren Fairs which serve turkey legs of all things.
@@beecat4183 The Renaissance was contemporaneous with the European colonization of the new world and turkeys were brought back to Europe fairly quickly. Some colonists even brought turkeys from Europe with them to the Americas, so it must not have taken long for them to become more than just an exotic novelty.
In Poland we don't make pumpkin pie per say, but we make something else that's delicious - sweet pickled pumpkin. Basically pumpkin with some spices and sugar and vinegar. It's delicious.
Max, I made the pompion pie from your earlier episode 2 Thanksgivings ago. As a pumpkin pie lover I was VERY impressed. It now is a staple to our Thanksgiving dessert table. Just thought I'd let you know your show isn't just entertainment it's injected itself into our family traditions. Keep up the good work.
Took part of that one and made appelpie. No herbs but sherry in raisins and sugar and cinnamon and then mix the appel slicrs and in a pie shell and bake. So good
Same here. Somehow doing a period pie makes celebrating a family reunion Thanksgiving more meaningful. This year I’m trying leather britches green beans.
I also made this historical recipe, except I only used half of the ingredients and carageenan iota for the pizazz 👌👌 /s
The pumpkin cheesecake that he has in his cook book is really good as well. It does have a more vegetal taste than one would expect though, so you should use the amount of sugar it asks for rather than cutting back like I did on mine.
"Lying on the couch like an exhausted manatee" is a line I will absolutely be using in this year's thanksgiving prayer at my house.
Just seeing Max's eyes light up when he tries something that came out really well, warms the heart ❤
Hey, spoiler!
@@antonnurwald5700 - Don't be silly.
Years a-gone now, I stumbled upon your pumpion pie recipe and fiddled with it until I had a fast, streamlined version. Three I made in one afternoon, for my wifes work potluck; one of her co-workers was moved to tears.........this is significant as said individual is a former USMC sniper with two Afgan tours under his belt. Those four slice of pie took him back to his granny's kitchen, giving him the "save point" to start unpacking the horror and have a life less haunted. More than I, you did this. Don't ever stop.
Looks tasty. 🤤
As a homebrewer (mainly mead) I just had a wave of inspiration: Pumpkin Mead. Roast and skin pumpkin like in this recipe and ferment it together with the honey. Then after fermentation add the classic spices like cinnamon, clove and all spice.
My father made pumpkin wine. It was a triumph.
They used pumpkin to brew beer as well.
pumpkin is pretty pointless in fermentations, zero detectable flavor transfer. just add the spices.
Brewers can get away with it because of the diastatic power of Barley to break down the starch in pumpkin. Pumpkin isn't going to add much of anything to mead, unless you add some diastatic enzyme. Even still, it's really the spices people associate with pumpkin, not pumpkin itself.
Well. I like to experiment with new flavours and combinations. For example it took multiple variations to perfect my Ratatoskr Chestnut mead. Now it's one of my signature brews.
And I have both alpha- and gluco-amylase in stock. So no problem on that front.
That texture looks SO creamy, and the fact that the only chew you need is for the crust, combined with the less sweetness, makes me want to do it now. So, thanks for yet another wonderful episode. My roommate and I have been bingeing your entire series because of how presentable and accessible you make food history.
Thank you for giving actually useful cooking tips, like using a crust shield! When I'm running around trying to do too many things at once, I remember your little tips!
I’ve burnt too many crusts
I would wrap foil around the crust, but this is much easier. I didn't even know these shields existed!
I have one, and it literally falls off every single time. I have no idea what I'm doing wrong.
This recipe sounds pretty tasty. But the best part is how cute that Pikachu in a Jack-o'-lantern costume is!
I am British, and have never actually tasted pumpkin pie! Many years ago now, when the Internet had just started being a thing, someone gave me a slice of pumpkin that they had grown. I asked on-line - I think in a Usenet group to which I belonged, if you can remember Usenet - how you cooked it. Nobody, none of the Americans, knew! They all used tinned pumpkin if they used it at all! That was over 25 years ago - how times have changed!
It wasn’t uncommon to need to take an ax in order the chop up a really big pumpkin. Some of the ones that were grown as good keepers had very thick rinds. A lot of people steam the pieces of pumpkin instead of stewing it. Also, what is available in the can is more of a squash. He said that pumpkin doesn’t have a strong taste. I wish that was true, but I would much rather have squash because I hate the taste of pumpkin. Many people make sweet potato pie instead of or in addition to pumpkin pie.
You asked the wrong Americans. Plenty of us cook the Halloween pumpkin the day after.
I have made pumpkin pie from fresh pumpkin and I have made it from canned pumpkin. All the extra work involved in making it from fresh is really not worth it. It is just as good made with canned pumpkin.
TBH, I'd probably boil pumpkin chunks and then puree them in a food processor or blender.
@@brentsmith7013 Pepitas or any commercial pumpkin seeds are derived from oilseed or Styrian pumpkins because their seeds don't have shells. I've tried toasting seeds from our Jack-O-Lantern pumpkins. I decided I didn't particularly appreciate shelling the pumpkin seeds. Too much work.
My 15 month old daughter’s nickname is Pumpkin and she LOVES Pikachu and we’re watching this to soothe her to sleep and I pointed out the little Pikachu in the back. She was pleased
Edit: I spent the first 25 years of my life in MA. Just 45 minutes south of Boston. I did all the historical romps and have never heard that info about Bostonians being called “Pompkins” or their history of surviving on them
i grew up in Mass too. people had to have storage type vegetables. im a almost homesteader. so i know squash ane pumpkin were Really important for survival.
My mother's recipe from over 70 yrs ago, she had 1 canned milk, add water until 1 qt. But not molasses. Everything else same. Think it tasted more like custard than Libbys recipe. Made 2 large pies.
I love history and am a culinary school grad. Every year I cook for 15-20 family members on holidays and this year is time for a pumpkin pie recipe from the very first cookbook in free America. Thanks Max for the research and recipe demo. Very entertaining and rewarding. I'll send you a photo even if I mess it up. I usually leave the baking and candy making to my wife but this year I will insist on this one.
A sub I suggest from a decade plus of making this pie. Use evaporated milk, it cuts down a bit on the excess liquid, and adds richness wihtout the fat of cream. Goat's milk works well if you you can get it too...
Also while sugar pumpkins work, if you can get Jarrahdale pumpkin, 1. be careful cutting it, very thick/tough skin and 2. is so wonderfully sweet and dark orange (almost red) you will never miss the sugar or the canned gunk. But one pumpkin will make about 8 pies so you'll want to freeze some.
10:19 That is the description of what we caall here in southern Brazil the cabotia pumpkin, and call kabocha or japanese pumpkin in other regions.
Usually pretty round, about the size of a basketball, with well pronounced ribs, dark green rind, but you know when it is ready to eat when it has a pale orange coloured spot in one side.
Not the sweetest, but very good for soups, and quite orange inside. Pretty colour for a vegetable stew, and tastes very good.
I made the Pumpion Pie for Thanksgiving last year! Time to give another recipe a try!
I also really appreciate how you add in the little logistical tips, like filling the pie filling part way, and moving it to the rack before filling completely. It's the small details that help us common folk with doing these recipes. Thanks for all you do Max!!
After roasting, removing skin, and chunking pumpkin, I leave in a flour cloth lined colander over bowl overnight in fridge and you lose a lot of the excess water to have a thicker puree for pie. This is especially helpful if you use a pumpkin that isn't a sugar as they tend to have more water content, but I do with sugars as well.
I remember an episode in one of the Little House books, in which Mrs. Ingalls, not having any apples. thinly slices a still green pumpkin and adds sugar and spices as she would for an apple pie. Mr. Ingalls really thought it was apples.
I think you mean "Ma" and "Pa"... ;-)
I remember that scene from the books. I think Ma called it mock apple pie. I think this was after they moved to South Dakota and they had to pick the pumpkins, even the green ones, before they froze on the vine.
@@jerseygirlinatl7701 Yes, it was in "The Long Winter." The frost came so early that a lot of the pumpkins didn't have a chance to ripen.
Every Halloween I used to take a pumpkin and put all the ingredients for pumpkin pie in it and cook it in the oven. It was delicious and made a great presentation.
I live about 20 miles from the intake homestead in Arlington SD. Every year our school district takes the 4th graders out and they get to see everything and learn about how it was like. I was so happy I got to go as a chaperone. It was so interesting that I’m still wanting to go back again. Ive heard there’s a Carrie Ingall museum on the other side of the state in Hot Springs I think. I can’t wait to check that out as well.
Another historical pumpkin custard option. Buy a pie pumpkin, cut off the top and remove seeds. Rub inside with spices. Bake in 350 oven for half an hour. Remove and fill cavity about 2/3 of the way up with a rich custard base that has been warmed on the stove ( pretty warm but nowhere near boiling) you can season the custard with spices if you like, or just with vanilla. Sweeten it with real maple syrup if possible. Put the pumpkin back in the oven for about 30 minutes, or until the custard is almost set, just a jiggle in the center. Remove and allow to cool. To serve scoop out custard and scrape some of the soft pumpkin from the inside with it. Best served while still a bit warm. Lovely with cream.
I’m going to try this with a small pumpkin. Sounds lovely to serve in a buffet!
Sounds delicious. I’m trying this
Dear Max, my dad made something similar to "pompion chips" once, and I still remember them. He boiled pumpkin in syrup, then dried them. They were incredible, highly recommend them.
@Mady H they were thin slices.
that sounds good,, my kitchen is small, esp the ?stove... so i can consider those for my pumpkins. they were dried,, that is very cool. another survival recipe that sounds incredible!
Awesome as always. One thing about the sweetness factor; one thing I've learned from The Townends gang is that in that time, the "molasses" in common use would have been a lighter, sweeter variety (known as golden molasses, if I recall correctly.) So it may have actually been a sweeter pie, although nothing like the ones we bake or (heaven forbid) buy today.
Hearing that the British used the same word to refer to pumpkins and melons is very interesting and makes sense from a scientific standpoint as both pumpkins and melons are related. Both are members of the cucumber family, Cucurbitaceae.
Pumpkins and cucumbers being related was not something I was expecting
Would you be even more surprised to know that cucumbers are more closely related to melons than to actual pumpkins?
@@Grace-er9ep My mind was blown when I learned that most of our vegetables are related to the mustard plant, including broccoli and cauliflower.
It’s not just British; lots of languages have similar words for these things. In mandarin Chinese, for example, there is a base word gua (瓜) which means melon or gourd, and different types of that name are watermelon (xigua, 西瓜, west gourd); cucumber (Qing gua, 青瓜, green or blue gourd); pumpkin (nan gua, 南瓜, south gourd); to name a few.
If you look at the food product they look really different but if you look at the plant growing, they all look pretty similar, with creeping vines and large leaves.
@@asmodiusjones9563 correct. That's why nobody should be trying to eat suspected nightshades without being sure that they won't poison themselves. The plants, leaves, and flowers, many of which are white, can be confused with every other plant in the family. That's why scientists have put those plants in the same family.
I know that very well. I've grown both watermelon and cantaloupes at home. Before the fruit is in a very advanced growth stage, both watermelon and cantaloupe vines are virtually indistinguishable from each other.
Loved this recipe and video! Members of my family don’t like a lot of extra sugar, so the scant third of a cup of molasses for a pie was perfect. Although I would say that I would use half honey, half molasses next time as the molasses I used was a little much. Also, I had some leftover, so I asked the question as anyone should: “Would this Brûlée?” And the answer is yes! Pumpkin Brûlée was excellent. Thank you again!
Wonderful!
My husband and I have been canning our own sugar pie pumpkins for over 10 years now and I will say, after using that for my pumpkin pies, I will never use a store bought canned pumpkin ever again. The flavor of ours is so much better, deeper and richer which most likely because we roast them in the oven before pureeing them. I'm definitely going to try this recipe this Thanksgiving! Thank you so much for the excellent content you make
Home grown veg is always so much more flavorful, in my opinion. I'd say that alone is a reason yours is so much better than canned (store bought), anything on top of your high quality produce just adds to the amazing-ness of them!
I was devastated by our heirloom sugar pumpkins. I roasted them, and baked the most flavorless pie I have ever experienced. Tried again with store-bought sugar pumpkins without much more success. I wish I could find some seeds from your stock!
If any of you remember the band Faith No More. The guitarist most remembered from the band is a guy named Jim Martin, he's a very good musician. But, if a fun story about him. He decided that he wanted to try growing a super big pumpkin, and he did. Look it up, it's nice seeing him so happy about his pumpkin.
I’ve made pumpkin pies with both tinned and fresh roasted - there’s DEFINITELY a difference and so worth it. If you’re intimidated to cut a hard pumpkin, I feel you. What helps if you’ve got a stubborn one is to stab a few holes in it with a fork, and microwave it for about a minute at a time. Just a time or two usually softens it just enough to cut through the skin easier 👍
Good tip, thank you xx
Not just pumpkins, but a lot of veggies are completely different between fresh and canned. Pineapple is a perfect example. A fresh pineapple has a much different flavour profile.
Or even spices. Freshly ground pepper is much richer, already done powder is basically just a bit of heat and the slightest hint of flavour.
I just bake the entire pumpkin or squash whole on a lined cookie sheet. Cut in half after baking, scoop out the seeds and peel off the outside.
I just get out my clever and hammer and bash it in 1/2 lol
I made carrot, apple pumpkin, ginger coconut milk soup last week. A lovely fall soup.
As always a delightful and informative presentation. As a historian who loves to cook, I have tried a similar recipe, handed down in my family for generations, but am intrigued to try adding egg to the crust mixture.
In my childhood, because of wartime scarcity, pumpkin, fresh or canned, was not always readily available. So my mother substituted butternut squash (which we grew in our garden) -- and nobody knew the difference.
As an adult, I served my family pumpkin soup, made with rich chicken stock and topped with crumbled sesame sticks. Nobody had ever had it, but everyone found it delicious. For dessert, I have to confess, I topped wedges of pumpkin pie with sweetened whipped cream (how decadent! -- but delicious)
Oh, yes! Half the fun of pumpkin pie is whipped cream on top!
Back in the 1980s Canadian television had a series called "The Campbells". It was a series about a widowed Scottish doctor and his three children starting a new life in a log cabin in Upper Canada in the 1800s. I vividly remember the pumpkin episode! They were new to Canada, and the only thing they managed to get out of their garden were tons and tons of pumpkins! Through the episode they sit down to meals of pumpkin soup, fried pumpkin, pumpkin bread, until they were all sick of it. NOW, thanks to you I know that was actually a reflective of early settlers' experiences! Thank you!
Next you need to make a Southern Sweet Potato Pie. That is what many people here down south eat instead of pumpkin. I like both.
I never tried pumpkin pie until I was in college because my Southern mama always made sweet potato pie and pecan pie for Thanksgiving and Christmas. I still prefer them to pumpkin.
One thanksgiving many years ago there was a pumpkin shortage as the crop had been bad that year. My southern grandmother got creative and switched out my beloved pumpkin pie for sweet potato.
Except nobody told me until after I said how good the pumpkin pie was. We've gotten a lot of laughs out of that story.
@@JohnClark-tt2bl I've done exactly the same thing, no one noticed it wasn't pumpkin.
I love both ❤
Sweet potato pie is superior (sorry not sorry) and I was born in the southwest and emigrated to the northeast. Smoother, less in-your face sweet, less bitter; perfect
At first I commented "I've been watching this channel for around three years? It seems like much longer," until I realized it might be interpreted as shade.
Sooooo....I've been enjoying your channel for only around three years? It seems like longer! Ah. Much better.
Your thoughtful historical dives into word/phrase etymology are always appreciated.
I'm super glad you liked this, Max! My family has been making a similar recipe for generations. Ours came from the 1887 White House Cookbook and is substantially the same, except there is a split of sugar and molasses in it and the spices add cinnamon and nutmeg. Otherwise, the exact same. And I, too, prefer it to modern pies.
Kabocha is our preferred pie pumpkin.
So glad to hear this! I've only got mini-kabocha on hand. I normally use it for my Libby pumpkin pies (the tinned stuff isn't always available in my country), but I was just going to cross my fingers for this recipe
Mmmm-kabocha is so good! I’ve never tried it for pumpkin pie. I’ll have to give it a try!
I'm from Brazil and one of my hobbies is to cook, I didn't think America had much to offer in culinary untill I made for the first time a traditional american pumpkim pie, and with this one dish I changed completely my view about cuisine in America.
Max: “It’s done when there’s a slight wobble in the middle”
Me on Thanksgiving: “Same, Max, same”
😂
Pfft, "slight"
I can relate to your appreciation for viewers enjoying your recipes on holidays. I’m a coffee roaster and love hearing my customers stories about how they enjoy my coffee. Whether it’s drinking a cup while the kids open their presents or the excitement from someone that was gifted a pound. It really is an honor to be a small part of some of their most treasured moments. Love the channel.
The English aversion to pumpkin reminded me of my English aunt, who refused to eat pumpkin as she said it was animal fodder.
In Australia pumpkin is used as a savoury side dish, especially roast pumpkin with the Sunday roast dinner.
My mom grew up in Manitoba in the 40s and 50s and this is basically the exact pumpkin pie method I learned from her, except with the half-cup of brown sugar added, just like Max mentioned. It really is a thousand times better than the canned stuff with all the corn syrup and other stuff that people make today. I could never understand how my American friends could say they didn't like pumpkin pie - until I had what usually passes for pumpkin pie in the US, and now I understand! The custard method is so much silkier and has many layers of flavour that the sugary corn syrup version just doesn't offer. Sometimes I chop a little crystallized ginger up really fine and mix that in, too.
Question for you: the half-cup brown sugar is instead or in addition to the molasses?
Same here, this is virtually identical to how my family still makes pumpkin pie, albeit with brown sugar instead of molasses. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here. Watching this video was a bit surreal because this is all just normal pumpkin pie to me.
It's a little late for this season, but upon my latest rereading of Bram Stoker's Dracula, I realized that in Johnathon Harker's first few journal entries he gives rather specific account of his meals as he travels through the Carpathians to Castle Dracula. Could be interesting to tie culture, literature, and history together. If there's a vid idea there, please use it. If not, it's still something interesting to think about.
I love these historical pumpkin recipes every year! We made the “Pumpion Pie” recipe the year the video was released, and we have made it every year since around thanksgiving time; it’s such a unique flavour profile and so delicious! This year, I finally grew all the herbs needed for the recipe in my garden, and I’m very excited to try out the recipe with my own herbs!
José, you have Pokémon for every occasion! I love how thematic every single one is to the video at hand. You truly caught them all, LOL.
"... like an exhausted manatee." I laughed way too loudly at this and startled myself.
Can't wait to try this recipe for pOmpkin pie, Max. Thanks!
In Norwegian,
pumpkin is called "Gresskar".
Gress = Grass.
Kar (In this context) = Vessel.
love how you decorated the background with cute pompkins
Despite how prolific pumpkin pie is in the US, it blows me away that we don't have pumpkin any other way, really. When I went to Australia, you could commonly see portions of raw pumpkin in the fruit and veg section for you to take home and just cook. I've literally never seen that in the states. It was actually really great, and I really miss it, cause roast pumpkin makes a great side to a steak.
Go to the Latin/Caribbean markets. We use pumpkin in a lot of dishes and many times don't buy the whole pumpkin.
Us Aussies love a roast dinner with roast pumpkin, potatoes, carrots and something green (usually beans, sometimes peas). Classic Sunday dinner with the family. Pour on some gravy and yum…
My French-Canadian husband stuffs a sugar pumpkin with the same meat mixture used in tortiere (sp?), then bakes it. He serves it with boiled potatoes and puckled beets. It is delicious! Max- how about a pumpkin meal episode?
The Aussies I know say "pumpkin" where we would say, "squash". They just call it all pumpkin.
@@cynthianichols1194 I think that is what butternut ‘pumpkin’ is….a squash… but we never refer to it as that. Usually to us ‘squash’ are very small green or yellow disc shaped things similar to zucchini.
My ×3 great Grandmother made pumpkin pie with any kind of autumn squash (acorn, butternut, etc.). We still use her recipie. It turns a bright autumn yellow and is always gone first at family dinners.
A new Tasting History? On Halloween?? The spooky Gods have blessed us boys 🎃
I love the contrast in color between the top and body of the filling.
If you haven’t tried the pumpkin cheesecake recipe yet, you are missing out! I’m going to try this one too, but the cheesecake is gonna be hard to beat.
Pumpkin Chunkin is when your scout troop builds a catapult and launches pumpkins across the parade field to see how far you can go! 👍🏼
Have you a recipe NZ pls, asking as an Aussie cousin in Germany. Much appreciated.
m.th-cam.com/video/4QGq4XpavQ8/w-d-xo.html&pp=ygUydGFzdGluZyBoaXN0b3J5IHdpdGggbWF4IG1pbGxlciBwdW1wa2luIGNoZWVzZWNha2U%3D
I followed Max’s recipe. It seems a bit too loose at first, but firmed up fine. Just be careful at the end of the baking time, as mine almost burned.
The straining is meant to remove water from the purée, not passing the purée through the sieve! That way you get a much denser mash and it can absorb more molasses/milk/cream etc.
Dear Max, pro tip--if you spray the inside of your measuring cup with oil before you put in the molasses it will be easier to add to your recipe....you're amazing! Also, cooking a pie on a cookie sheet will give you a soggy bottom.
Should you use a pizza stone then? I'm confused about what tool will aid in the baking of the pie-crust and prevent the soggy bottom. Thanks
I use a cookie sheet, but preheat the sheet very well in the oven. It actually helps cook the bottom crust and make it crispy. Another tip for a well cooked crust is to use a pie tin, rather than a glass pie dish.
@@peterblum613 much appreciated thanks
Thanks Max - I have just made this pie today and am waiting for it to cool. Since I didn't have a deep pie dish I had to use a 9" dish that was only 1" deep. I used ordinary Shortcrust pastry and made a half quantity of the filling which turned out to be a good call on the volume of custard.
At the moment I have Red Hokkaido and Butternut squashes so picked the Hokkaido. The baking reduced the weight considerably so I would suggest picking a whole squash that is about 3x the weight of the puree you need. You will lose some to the seeds as well as water during the baking but the resulting puree will be very nicely flavoured and about the correct weight.
As for the molasses ingredient, I think what the recipe is calling for would be named Fancy Molasses in the US or Treacle in the UK. Since I didn't have Treacle I used half Blackstrap and half Golden Syrup (you could substitute Dark Corn Syrup for the Golden Syrup) to get the correct sweetness.
Cooking time for the custard in the 9" shallow dish was 45-50 minutes at 350F/175C. It was properly set at 50 minutes.
Now for the four cruelest words in any recipe... "Allow to cool completely".
I live in Panama and it's very expensive to get imported orange pumpkins here, so I just get the local varieties. The one I got this year to make a jack o'lantern/pumpkin pie (2 for one) sounds a lot like Joseph Pitton de Tournefort's description of a dark green rind spotted with white. This is the first time I've come across this variety here, but the guy at the market said it's an especially tasty variety and I can't wait to eat it! I'll share some pics to Tasting HIstory on Facebook when I've made this recipe.
How was it?
Panamanian here, living in the US. I agree that regular pumpkins are expensive, but what about butternut squash? The flavor is very similar to most punpkins and they have a better flesh to rind ratio.
I paused, screen shot, then zoomed in and read the proclamation of the Thanksgiving, and truly what an eloquent writing to give thanks to God Almighty. Love it
Max, or Jose, thank you for putting the recipe back in the description. That helps a lot. I do wonder though, why Europeans as well as Australians, think that pumpkins are a veg and not to be used in baking. I remember when I was baking a pumpkin pie and the Australian wife of one of the SeaBees came over and she said the sweet smell of the pumpkin pie wasn't to her liking (it was a little stronger than that actually). They seem to lump all things squash or pumpkin as marrows.
I do like the fact that this is not as sweet. Thanks a bunch.
Think it feels to sweet to be dinner but way to much to be a dessert pie
As an Australian, pumpkin is considered a vegetable so it goes in savoury dishes. We also have different types of pumpkins which are not sweet or very mildly sweet so the northern hemisphere concept of baking it as sweet things is rather alien. Theres not really as much of a widespread tradition of using it in sweets or baking, apart from the pumpkin scone. We use it for roasts, in curries, casseroles ect because its a) hardy, b) bulks out and c) rather neutral in taste. Because our autumn and winter are march to august rather then september to february, October is spring for us and by that point, pumpkins start to become less used apart from adding to salads. The pumpkin spice latte has slowly started to appear in Australia but its not very big. Hope that helps answer the question!
@@alicequills If your introduction to pumpkin pie spice is in a coffee drink, I think that's a poor introduction as the coffee is "dirtying" the spice flavor. Hopefully it won't cause your first taste of pumpkin pie to "taste like coffee" lol
2:08 wow I never thought about how barrels used to be loaded onto a ship. I'm guessing these were tender ports, or they had no ports entirely!
Your videos bring me such peace and enjoyment during my intense graduate school studying sessions, THANK YOU MAX! :) Need to try some of these amazing recipes one day!
I tried the Tuh'u and I love it. I should try some more!
For decades I've fought with aluminum foil to shield the edges of pie crusts. I paused the video at 6:58 to buy a set of silicone shields. Thank you!!
Max...I'd love to see an episode dedicated to the different types of pumpkins native to the Americas. And if you do, please don't forget the Seminole pumpkin in Florida.
I love this channel! Thank you for such a fun “slice” of history. 😉
Ive never made pumpkin pie, but made a great pumpkin cream soup today. Maybe its time to try that soon! (Also love your snorlax jack o' lantern in the back!)
Not a big commitment here but I appreciate how max keeps his videos family friendly. There are too many cooking channels cussing for my liking. Love max can't wait to meet him
I made a pumpkin pie like that once. The only difference I noticed was that it took a little longer to bake than the evaporated milk version, which makes sense
Thanks!
This is the only pumpkin pie recipe I’ve used for 5 years and everyone loves it.
I think its incredible how many species of gourds there are.
Its amazing how thriughout history, people have survived just like these plants that sustained the people who found them either by foraging, gifts from the Natives or from cultivating them themselves.
The chestnut has an interesting story, the people around Cherokee National forest had a famine one year due to a disease attacking the chestnut trees in the area. People were so dependent on the chestnut that people literally starved to death when they couldnt get them.
Its wild.
I am thankful you do these episodes. They make me appreciate where we have come from, as humans, learning and cultivating and sharing recipes. I have always felt like i show my love for someone through cooking for them. And in these recipes you do, we get a snapshot of a moment in time where a mom, dad or grandma, grandpa or brother or sister made these recipes for someone they cared about. Theres something really special about that.
Happy Halloween guys! As always I appreciate the content, thanks for making Tuesday the best day of the week!
That slow walk I always do, carrying an extremely full pie shell on a cookie sheet to the open oven. 😂 That "slight wobble" was also relatable. That's always how I know if it's done or not--see how much it moves when I jiggle the cookie sheet. 🤣
Oh my gourd
Early foods for Lords
The first book released in the US
Pompkin not a typo or jest
Molasses thick and dark
A new flavour of this sweet tart
Spice your coffee with tastes of past
An autumnal treat from Max on 31st of October,
To break your Tuesday fast
I like this one a lot
@@TastingHistoryThanks Boss. I had a bit more time today. Happy Halloween 🧡🎃
I don't know about the rest of Quebec, but this is the almost identical recipe I make every year (with a little less ginger). So good with a dollop of cream on top
Another quality episode of Tasting History. I swear Max, your videos never disappoint.
this channel, your work, is immaculate. you strike a perfect tone with your recitation that has been consistently great from your early videos to the present. ive seen enough of your videos to form a solid judgement about them that i have the uttermost confidence in and that is: seldom in the history of recorded media has a more appealing premise been executed so skillfully. i mean that with no hyperbole or guile.
This is becoming a yearly tradition of mine to make it. I found that one of the best ways to sweeten it is to pour in a bit of bourbon! It gives it a very autumnal and classy sweetness that's honestly unmatched!
The pompano pie episode you did several years back is what got me hooked on your creative entertaining programs. Again I am enjoying another episode that is informative and interesting but when you get to the part that the pie makes you urinate and gives you gas is hilarious. Bye the way I love the old historical diagrams from your research, I absolutely love them. Great job keep us watching.
I made this pie this afternoon.
I have to tell you it was very easy easier than me buying all the ingredients to make the standard modern pumpkin pie.
The only problem happened when I pulled out the oven rack to see the pie, and it was so heavy and almost slid out…., luckily, I managed to save it.
Thank you Max!
It was very light, a little bit sweet
and nicely spiced.
and nicely spice.
Not to mention the pumpkin is high in Vitamin C so no scurvy… I grew up baking the pumpkin I used for pumpkin pie. Butternut squash is a good substitute.👍👍
We tried this last year. It does produce a very wet pie, which I didn't care for. But the spices and being slightly less sweet were a hit! So, I adapted the spices and sweetness to a more contemporary recipe. This particular spice mixture compliments the pumpkin and lets it shine. Thank you for your videos!
A wonderful Autumn dish. I love it during Thanksgiving. Any other time is pecan pie.
I just top my pumpkin pies with pecans 😳
@@EchoLog Lol, sounds nice.
I'm from Illinois, the pumpkin capital. Schools and children's programs take kids to pumpkin farms to pick out pumpkins. The kids and staff make pumpkin seeds and carve them for Halloween.
The Midwest loves pumpkin pies, muffins, ale, cookies, stews. Many also will simply roast it and serve as a veggie.
We thank Native Americans for sharing this veggie with us. When we eat pumpkins, we think of the tribes.
The molasses and spice makes me think it would have a gingerbread pudding type flavor. Might have to make it!
Thank you Max. What a fun recipe. I love pumpkin it is so versatile. Other than pie, I have made cookies, breads, cakes, pancakes, and even salad dressing with it! I use my electric pressure cooker to cook my pumpkin. If the pumpkin is small enough , I can put the whole thing in the pot. It is so easy. I usually use water to cook pumpkin, but I use juice to cook other things in my pressure cooker. I might use juice to cook my pumpkin to see if it adds to the flavor! Stewing in juice might be an idea too. I love your channel!
Happy Halloween Max and Jose, 2 small comments. My favorite pie crust is Biba's with white wine instead of water and one egg. It's always flakey and tender (if not overmixed) and the wine means it's never soggy because the alcohol evaporates so quickley.
On calling folks Pumpkins. When I an my brother were very small our grandfather (Irish American) called us PUMPKINS. We tried to repeat it but could only manage Punky, which was our name for him all our lives. Hope you both enjoy the holidays with your families. We're gearing up for our big neighborhood halloween extravaganza. Everyone participates and it's much safer for the kids. We march around en masse and the kids get sweets and the adults coffee and botanas (snacks). Prizes for the kid's costumes and several piñatas filled with MORE candy and tangerines and nuts etc. All the Best Jim Oaxaca.
Playing catch-up on Max's videos, and am amazed by this recipe because it's -- give or take -- how my mother made pumpkin pie! An uncle kept a huge garden while I was growing up, and he *never* pulled a vegetable when it was small. He was Italian and grew a variety of squash, including two types of pumpkin. My mother would seed and roast the pumpkins, scoop out the cooled flesh and freeze it for later. Her recipe used molasses instead of sugar, and to this day those are the only pumpkin pies I ever enjoyed. Thanks, Max, for a happy memory!
Haha, I used this recipe (or one similar to it) for thanksgiving a few years ago… and it turned out… ok. It wasn’t bad, but it didn’t amaze anyone either.
Everyone thought it was much better after sprinkling sugar on top, so I think my family just prefers sweeter things.
I laugh because I still get asked to make pumpkin pie, but “not that history-molasses one alright?”
I have baked small pumpkins in the oven. Cut off top scrape out seeds. Add butter and all those delicious spices. Put top back on and Bake till soft. When done spoon out soft pumpkin into a dish and top with a scoop of vanilla ice cream. Delicious. Thank you for your channel. I love history and cooking. Win win🎉
Phew. Good thing Max is treating himself with a pumpkin pie recipe from 1796, and not tricking himself with an actual pumpkin pie from 1796.
I can just imagine the pie sounding like concrete as he taps it with his fork and him saying "Hm...this is very firm!"
Clack clack!
@@adriantallent8557hardtack reference?
I have enjoyed watching these videos. Learning old recipes is quite entertaining, and thought provoking.
I have a greater appreciation for the abundance of foods so readily available nowadays.