This recipe, labeled simply “pompkin,” is in fact a pie, though Amelia Simmons includes it in her section on puddings. Her first version, containing large amounts of cream, must have been for parties and the second, made with milk and molasses, for everyday. Despite its bitterness, blackstrap molasses was often used for sweetening, since outside areas where sugar and maple syrup were produced, it was far cheaper. Molasses (known to the English as treacle) was one of the main bones of contention during the War of Independence, along with rum, for the British insisted on placing a high import duty on the raw product. As John Adams said: “I know not why we should blush to confess that molasses is an essential ingredient in American independence.”
No. 1. One quart [pumpkin] stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
© 1977 Anne Willan. All rights reserved.