The Pilgrim Father's Original Pumpkin Pie - Norfolk Million Pie

"This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
1hr 20mins
Ingredients:
9
Yields:
1 Pumpkin Pie
Serves:
6-8
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ingredients

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directions

  • Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
  • Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
  • Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
  • Remove the beans and paper and bake for a further 5 minutes.
  • Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
  • Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
  • Roll out the pastry trimmings and cut into strips with a pastry wheel.
  • Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
  • Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
  • Cut into wedges and serve warm or cold with whipped cream.

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Reviews

  1. I am giving this a four because it is easy enough to make (given the palaver with fresh pumpkin!) and does what it is supposed to do. However, I have never had any pumpkin pie before and I have come to the conclusion I don't like it. I tried it hot and cold and it is just a bit too spicy for me. I prefer my sweet pies very sweet and this just isn't. I am glad I tried it though and I am glad I chose this recipe. IT just wasn't what I expected.
     
  2. Great pie! I used green skinned Japanese pumpkin. To be honest, this isn't too far off in taste from an American style pumpkin pie. We loved the addition of fruit. I used sultanas, which really complimented the flavour of the spices and added an interesting texture. Yum! Thanks French Tart!
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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