Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Pumpkin Pie

Name: Pumpkin Pie
Yield: 9 servings
Cuisine: American
Ingredients: one quart of milk; three small cupfuls of boiled and strained pumpkin; one and one-half cupfuls of brown sugar; one-half cupful of molasses; the yolks and whites of three eggs; one level tablespoonful of ginger; one level tablespoonful of cinnamon; a little salt

From The national course in home economics, 1917

Serves 9

Hubbard squash may be substituted for pumpkin.

Presented as published in 1917. 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

299Calories

6 gProtein

59 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein6.3 g

Carbohydrates59 g

Fiber1.1 g

Sugars56 g

Total Fat5.1 g

Saturated Fat2.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol75 mg

Sodium83 mg

Potassium693 mg

Calcium226 mg

Iron1.9 mg

Magnesium70 mg

Phosphorus174 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D1.4 mcg

Vitamin C3.9 mg

Vitamin A297 mcg

Vitamin E0.9 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate16 mcg

Choline77 mg

Caffeine0 mg

Water189 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.

PUMPKIN PIE. (Like Mother Makes.) One quart of milk, three small cupfuls of boiled and strained pump- kin, one and one-half cupfuls of brown sugar, one-half cupful of molasses, the yolks and whites of three eggs beaten separately, a little salt

Cook this with the app: pantry check, scaling, and the assistant.