Pompkin Pie

Name: Pompkin Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups cooked, puréed pumpkin (can be stewed, baked, or canned pumpkin); 4 cups cream, milk, or half-and-half; 4 beaten eggs; 1/2 cup Molasses; 1 tsp ginger; 1/2 tsp mace or cinnamon; 1/2 tsp nutmeg; 2 1/2 cups flour (or 2 cups for a pie with no lattice); 2 eggs; 1 1/2 sticks Butter

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: Wed, 26 Nov 2025 22:48:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories756.6 kcal (38%)

Total Fat57.8 g (83%)

Carbs50.3 g (19%)

Sugars19.5 g (22%)

Protein11.2 g (22%)

Sodium98.5 mg (5%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Pumpkin filling

2 cupspumpkin

cooked, puréed, can be stewed, baked, or canned pumpkin

4 cupscream

milk, or half-and-half

4eggs

beaten

½ cupmolasses

1 tspginger

½ tspmace

or cinnamon

½ tspnutmeg

Pie crust

2 ½ cupsflour

or 2 cups for a pie with no lattice

2eggs

1.5 sticksbutter

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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