Pumpkin Pie


Preparation info
  • Makes

    two 9 inch

    • Difficulty


Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

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 conten