Here I present Fannie Merritt Farmer’s good old-fashioned version of an American Pumpkin Pie!
But let’s not forget about our English culinary marvel – Mrs Isabella Beeton, who offered Miss Windsor a helping hand in the realm of pastry – Oh, how generous of her!
You see, the kind of Pumpkin Pie that one has become accustomed to, often includes spices such a nutmeg, cloves, and allspice, however, Fannie’s version only requires cinnamon and ginger. More worryingly, nowadays the addition of condensed or evaporated milk often takes precedence over traditional plain old cream – a culinary crime, indeed!
Darlings, it is my intention to revive that ‘cook from scratch attitude’ back into all my delightful followers. Therefore, following Miss Windsor's impeccable instruction you'll learn how to re-create Fannie's traditional recipe for Pumpkin Pie - I say, an extremely easy dish to whip-up; and a relatively fool-proof introduction to cooking from the past.
A classic dish to be enjoyed at Thanksgiving, accompanied by a generous spray of ‘squirty’ or whipped cream – Oh, jolly good!
Cheerio for now,
Pumpkin Pie – Fannie Farmer’s Way
Preparation time: 20 mins / Cooking time: 1 hr
Serves 8-10 delightful guest!
Darlings, fancy making your own Pumpkin Puree, instead of using the canned version? Then please do click here.
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