Delicious Pumpkin Pie -Easy to make
This recipe dates back to 1765, but was still very popular in the Regency period. Susannah Carter published it in her book The Frugal Housewife. It was later published in the United States in 1772 and reprinted in England in 1803. I have adapted parts of it for the modern kitchen. It makes a delicious dessert.
2 cups of cooked and mashed pumpkin
2 cups of milk
½ cup of Malaga wine (I actually opened a bottle of reserve Muscat, but don’t tell my husband).
1 cup of softened butter
1 tbsp. ground nutmeg,
½ tsp salt (I didn’t bother with this but it’s up to you)
1 cup sugar
You can make your own pie pastry, but these days you can simply buy the shells in the supermarket.
2 X 9” single crust pie shells. (Make sure to get the sweet ones not the savoury).
You can roast the pumpkin, but after having burnt some the first time, I cut the peeled pumpkin and simply boiled it. Drain the pumpkin and mash it.
Preheat the oven to 350F/180C.
Mix all the ingredients together in a large mixing bowl and pour into the prepared pastry shells. (Do this carefully as you may have some mix left over and don’t want to overfill the shell).
Bake for 50 minutes or until a knife inserted in the middle comes out clean.
Garnish with pecans and whipped cream.