Pumpkin Pie

The paper below is an image of the first ever printed pumpkin, “pompkin”, pie recipe. It appears in American Cookery, the first American cookbook, by Amelia Simmons in 1796. The recipe seems to have typos in the amounts because it didn’t come out as expected. So instead, here is my basic recipe for a crowd-pleasing pumpkin pie.

Ingredients

• 1 cup organic pumpkin purée (½ can)

• ½ cup raw cream

• ¼ raw milk

• 2 pasture-raised eggs

• ⅓ cup pure maple syrup

• 1 teaspoon vanilla extract or paste

• 1 teaspoon organic pumpkin spice (or ½ teaspoon ground ceylon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger)

• ¼ teaspoon unrefined salt

• 9-inch pie crust (see Pie Crust recipe)

Directions

1. Prepare and bake the Pie Crust recipe.

2. Turn the oven up from 400°F to 425°F.

3. In a large bowl, mix all ingredients in order.

4. Pour this into the baked pie crust. Bake for 20 minutes. After 20 mins, lower the oven temperature to 350°F and bake for 40 minutes or until a butter knife inserted gently into the center comes out clean.

5. Let the pie cool and when it is no longer hot, place in the fridge. Serve cold with raw, homemade whipped cream (see Raw Whipped Cream recipe).

Notes

• Use either pure canned pumpkin or home-cooked pumpkin. Avoid canned “pumpkin pie mix” – which has added sugar and flavors. Read ingredients.

• Let it cool completely before serving and serve chilled.