Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie (No. 1)
From Temperance cook book, 1887
Serves 2
Double the recipe for more pies.
Presented as published in 1887. 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
288Calories
7 gProtein
55 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein6.9 g
Carbohydrates55 g
Fiber1.2 g
Sugars52 g
Total Fat5.4 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium4922 mg
Potassium242 mg
Calcium57 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C4.3 mg
Vitamin A275 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline151 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 80. The excerpt below is the record exactly as published.
PUMPKIN PIE. (No. 1.) Select a nice, yellow pumpkin (dark yellow is best), cut it up into squares and pare it, wash it well and put it into a kettle with water enough to keep it from burning, stew till tender, then let it simmer till all the water boils out of it; watch it closely, or it will burn. For a good sized pumpkin it will take nearly one whole day to cook it. Brown the pumpkin a little towards the last. For one pie, take two-thirds of a cup of pumpkin, strained, one pint of new milk, two eggs, one teaspoouful of ginger, one teaspoonful of cinnamon, one teaspoonful of nutmeg, pinch of salt, one-half teacup of sugar
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