Pumpkin Pie

Tarte de Citrouille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Mashed, Stewed Pumpkin
  • A Pint of Milk
  • 3 Tablespoonfuls of Butter
  • ¼ Teaspoonful of Salt
  • 4 Eggs
  • A Cupful of Sugar
  • ½ Teaspoonful Each of Ground Mace, Cinnamon and Allspice
  • A Tablespoonful of Brandy (If Desired)
  • Powdered White Sugar


Boil a quart of pumpkin, cut into dice-shaped pieces, putting it on with just water enough to keep from burning, say about a quarter of a cupful. Let it stew slowly for an hour, at least, or until tender. Then drain and press through a colander. Add a good tablespoonful of butter and a quarter of a teaspoonful of salt. Mix well, and let it cool. When cool, put the Pumpkin, using one pint, into a large bowl, and add the pint of milk, the ground spices, and mix all well together, and add the above amount of sugar, or sugar to taste. Then beat four eggs well and add to the mixture. Add a tablespoonful of Brandy, if desired. Line the pie pans, and bake the Under Crust. Fill with the mixture, and bake in a quick oven for half an hour. When cold, sprinkle lightly with powdered white sugar, and serve. This quantity will make three Pies.