Pumpkin Dream Pie: The 50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try - Click Americana (2024)

FAQs

What was pumpkin pie baked inside in colonial America? ›

Early American settlers of the Plymouth Colony in southern New England (1620-1692) may have made pumpkin pies, of sorts, without crusts. They stewed pumpkins or filled a hollowed out pumpkin shell with milk, honey and spices, and then baked it in hot ashes.

Why Is My Pumpkin Pie Weeping? Another common problem that occurs when baking pumpkin pie is when you notice water on the top of the pie or leaking out from the filling. Why this happens: Either the pie was overbaked, or it was placed in the fridge before cooling completely.

Although she doesn't often stray from traditional flavors, her pumpkin pie recipe is actually pretty unique. The classic warm spices — cinnamon, ginger, nutmeg — are there, but what makes Ina's recipe special is the addition of orange zest and dark rum.

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.

The first version of pumpkinpie originated when British colonists sliced off the top of the pumpkin, removed its seeds, and filled the hollow with milk, spices, and honey. Baked in hot ashes, the end result was a sort of pudding rather than a pie.

Signs Your Pumpkin Pie is Overcooked

While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.

A majority of the time it's because the pie was not cooked long enough and/or not at the right temperature. Other things can contribute to runny filling is too much milk, not enough egg or depending on the recipe, thickener like cornstarch.

According to the experts at Libby's Pumpkin, if you bake the pie too close to the oven's top heating element, the filling can "skin" and crack as it bakes. This can also cause the filling to settle while cooling and pull away from the crust. For the best results, bake your pie in the lower third of the oven.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Does Patti Labelle make pumpkin pie? ›

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food

Distinctive dishes are precisely prepared, using fresh ingredients.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices.

Blind bake the crust.

To help avoid this, partially bake the crust before adding the filling (i.e., “blind bake” the crust). If you've never done this before, don't worry — it's easy. Just roll out the crust and fit it into the pan.

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Bakers baked both rye and wheat bread. White bread was the most desirable bread and therefore was consumed mainly by the wealthier residents of the colony. Baking was a labor-intensive process that required significant amounts of time.

The pumpkin was then filled with a savory porridge of stewed pumpkin, bread crumbs, apples and eggs. The top was placed back on the pumpkin and the whole thing was baked in an oven. A sweet pumpkin pie of this era would have been a pumpkin stuffed with only apples and baked whole.

Until the start of the 15th century, pies were expected to contain meat or fish. In the 15th century, custard and fruit pie recipes began appearing, often with dried fruit like dates and raisins. Fresh fruit did not become widely used until sugar dropped in price during the 16th century.

Early Versions Used Pumpkin Shell Instead of Crust

A 1653 French cookbook instructed chefs to boil the pumpkin in milk and strain it before putting it in a crust.