Some say National Pumpkin Pie Day, is today. Others declare December 25th as National Pumpkin Pie Day. Does it matter? Not when it comes to Pumpkin Pie. In light of the daily confusion, I thought I would share this recipe poem for Pumpkin Pie found in a vintage Baptist Cookbook. Enjoy!
From the introduction: "Fifty cents from the sale of each cook book goes to a fund so we, as North Dakota Baptist Women, may share in the building of a cottage on our Camp Bentley grounds. Our Camp Bentley was possible through the gift of the land at Lake Bentley by Mrs. Anna Bentley of Drake, a member of the Drake Baptist Chruch. The camp grounds were first used the summer of 1947, with one session of the summer camp being held with 150 present and the camp only partially completed."
|Grandmother Lord was a woman wise|
And this is the way she made pumpkin pie:
Wash pumpkin and cut it small,
Put into, cook in a kettle tall
So that the bubbles will not pop out
To spatter the stove all round about.
Let it bubble and boil and stew
The livelong day 'till it's brown, all through;
Stirring it often, and when its done,
Make it through the colander run.
Take of molasses half a cup,
And with 3 of pumpkin mix up:
Cup and one-half of sugar white
And salt one-half at quite.
Mix these well, stirring does no harm
Then ginger, cinnamon, butterwarm,
At each of the above
To season the pies of the Yankee's love.
Then four fresh eggs and a quart of milk,
Line three round tins with pastry white.
Beat well and stir 'till as fine as silk;
Pour in your filling and bake them quite
A full half hour, 'till they're well done
Then let them cool, and sire and son
And husband and preacher and family friend
Will praise your pumpkin pies no end.
The following Pumpkin Pie recipes come from Tried and True Recipes published in 1894
Dried Pumkin Mrs. J. Edd Thomas
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when made with fresh pumpkin.
Pumpkin Pie Mrs. C. C. Stoltz
Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of salt. This is enough for one pie.
Pumpkin Pie Mrs. T. H. Linsley
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.
Blue Stocking Pumpkin Pie Mrs. U. F. Seffner
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, one teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This will make five pies.
This last pumpkin pie recipe is from the advertising recipe book titled The Story of Crisco by Marion Harris Neil
Hot Pumpkin Pie: Line pie tin with Crisco Pastry. Mix 2 cups steamed and strained pumpkin, with 2 teaspoons Crisco, 1/2 teaspoon salt, 1 cup sugar, 1/2 teaspoon each cinnamon, cloves, mace, allspice, and ginger, grated rind of 1 lemon, 1 cup milk, 1/2 cup cream, 2 well beaten eggs, and pour into prepared pie plate. Bake till firm in moderate oven. Serve hot. As a change, place on the pumpkin pie as it comes out of the oven a layer of halved marshmallows, replace in the oven and let them brown