Pumpkin Pie
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Ginger
- four well beaten eggs
- Cut
- a saltspoonful of salt
- Pumpkin
- a teacup of water
- Sugar
- Milk
- a teaspoonful of extract of lemon
- Nutmeg
Possible health benefits
General information, not medical advice.
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Pumpkin
High in vitamin A · 426 µg per 100 g, 53% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of potassium · 340 mg per 100 g, 17% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of protein · 1.0 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Pumpkin, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut up a nice cheese pumpkin, take out the seeds and stringy inside, pare off the rind, and cut the pumpkin small, then put it in a ketile with a teacup of water;
- cover the vessel, and set it over a gentle fii*e, until the pumpkin is soft enough to mash w^heri lightly pressed ;
- then set a colander or sieve into a basin, take the stewed pumpkin into it, and press it through into the basin with a ladle or wooden spoon ;
- when it is all rubbed through, add to it milk enough to make a thin batter, to every quart of this batter put four well beaten eggs ;
- make it sweet, a small teacup of sugar, and a saltspoonful of salt, for each quart, is about what will generally be liked ;
- grate in a nutmeg, and a teaspoonful of extract of lemon, and some ground ginger, if liked.
- Line flat bottomed pie dishes with pie paste, and nearly fill them with the pumpkin mixture, lay a strip of paste around the edge, trim off the outside neatly, and bake three-quarters of an hour in a quick oven ;
- the top of the pie should be delicately brown.
- Ornament as directed for cream pies.
- A less number of eggs than is mentioned in this receipt, may be used;
- pumpkin pies are sometimes made w^ithout any eggs ;
- these are less delicate, as may be supposed.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Wooden spoon
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Ladle
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Sieve
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Colander