Pumpkin Pie

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the most typical of all American sweets, and although the recipes differ in some of the States, the main ingredients are the same.


  • 1 pint of pumpkin, cooked and well mashed
  • 1 pint of milk
  • 1 breakfast cup of either white sugar, brown sugar or molasses syrup
  • 4 eggs
  • ½ a teaspoon each of ground mace, cinnamon and nutmeg
  • 3 tablespoons of butter.


Cut the cooked pumpkin in small dice, and either mash to a smooth purée with a fork or rub through a sieve. Add 1 tablespoon of butter to the pumpkin purée and a little salt. When quite cold, put the pumpkin in a basin, mix with the milk, the sugar or syrup, the spices, and the four eggs well beaten. A tablespoon of brandy is a great improvement to the mixture. Line a pie dish with crust and bake this under crust lightly. Then fill with the pumpkin mixture, and bake in a quick oven for ½ an hour. When cold, sprinkle with sugar.