By Chris Haney
Pompkin Pie
5 steps
Prep:20minCook:1h
This recipe, one of the first published recipes for pumpkin pie, comes from Amelia Simmons’ 1796 cookbook American Cookery, the first cookbook written by an American to be published in the United States.
Updated at: Fri, 28 Feb 2025 02:13:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
36
High
Nutrition per serving
Calories409.3 kcal (20%)
Total Fat20 g (29%)
Carbs50.6 g (19%)
Sugars18.6 g (21%)
Protein7.5 g (15%)
Sodium48.9 mg (2%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Pumpkin filling

1 ⅓ cupspuréed pumpkin
cooked, can be stewed, baked, or canned pumpkin

2 cupscream
milk or half-and-half

2eggs
beaten

¾ cupbrown sugar

1 tspginger

½ tspmace
or cinnamon

½ tspnutmeg
Pie crust
Instructions
Sized for a 9-inch pie pan
Step 1
For the crust: cut the butter into small cubes and rub into the flour with your fingertips. This may take a while because there will be a LOT of butter.
Step 2
Slowly add in the egg until the dough comes together. You may not need to use the entire egg.
Step 3
Alternatively, use any other pie crust recipe or use a store-bought crust
Step 4
Whisk all the ingredients for the filling (pumpkin, cream, eggs, sugar, and spices) together until smooth. Pour into the pie crust.
Step 5
Bake at 350 degrees for about an hour, or until the filling is set but the center is still slightly wobbly. Let cool before serving.
View on Pompkin (Pumpkin) Pie
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Notes
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Makes leftovers
Moist