Prep 15 mins
Cook 1 hr
This dish is spiced like a pumpkin pie, but not served in a crust. It dates from the 17th century and would have been eaten by the early Plymouth colonists or even among the well-to-do in England. I must admit, I haven't tried this yet so I really can't give much guidance on cooking times or servings.
- 8 cups peeled diced pumpkin
- 2 tablespoons vinegar
- 1⁄4 cup water
- 1⁄3 cup brown sugar
- 2 tablespoons butter
- 1⁄4 teaspoon cinnamon
- Put 2 cups of peeled diced pumpkin and 1/4 cup of water into a pot and cook gently over a low heat until they sink down.
- Keep adding more pumpkin until you have used all 8 cups.
- When cooked, the pumpkin will be tender and have kept much of its form, resembling stewed apples.
- Do not add more water.
- Remove from the heat and add butter, vinegar, brown sugar and spices.
- Stir gently and serve.
- Allow plenty of time to cook this dish.
- It must be done very slowly.