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Pumpkin Pie

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

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A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 cupful of sugar
  2. ¹⁄₂ teaspoonful of cinnamon
  3. 1 pint of milk

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.

Method

  1. 2 cupsful of stewed and sifted pumpkin, 2 crackers rolled fine, 1 cupful of sugar, Pinch of salt, ¹⁄₂ teaspoonful of cinnamon, 1 pint of milk.
  2. Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour.

Plating

Cookware for this recipe

  • Sieve
Source Public domain in the USA
Credit

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.