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Pumpkin Pie

Name: Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: one and one-half cups steamed and strained pumpkin; two-thirds cup brown sugar; one teaspoon cinnamon; one-half teaspoon ginger; one-half teaspoon salt; two eggs; one and one-half cups milk; one-half cup cream

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

346Calories

7 gProtein

46 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein7.3 g

Carbohydrates46 g

Fiber0.6 g

Sugars42 g

Total Fat16 g

Saturated Fat8.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol134 mg

Sodium379 mg

Potassium428 mg

Calcium193 mg

Iron1.2 mg

Magnesium26 mg

Phosphorus183 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C4.7 mg

Vitamin A289 mcg

Vitamin E0.9 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate20 mcg

Choline95 mg

Caffeine0 mg

Water165 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.

Pumpkin Pie One and one-half cups steamed and strained pumpkin, two- thirds cup brown sugar, one teaspoon cinnamon, one-half tea- spoon ginger, one-half teaspoon salt, two eggs, one and one-half cups milk, one-half cup cream

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