🌏 Get Exclusive NordVPN deal here ➼ nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ✌ When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.
OMG that dose look so good, but taking care of my mom kinda takes up my free time so I do not get to cook as much as I did... I wish there was a store I could order from to get some of the goodies you made... This and Peacon pie or the old pizza from history of pizza I would order in a heartbeat...
government funded libraries often restrict use to ip's from within the country. it's not the europeans that somehow filter out the content you're looking for, it's the libraries that refuse access from Europe.
(Sigh) Ever since a trip to Canada many years ago I love pumpkin pie, sadly it isn't popular in the U.K. and I am too disabled to cook now, but I still enjoy watching your videos and imagining how thing would taste. When I fell ill I played pokemon yellow after getting it with a cheap second hand Gameboy and have played the games since. I noticed your wonderful pumpkin pikachu and wonder if you play the games?
Repent and trust in Jesus. He's the only way. We deserve Hell because we've sinned. Lied, lusted stolen, etc. But God sent his son to die on the cross and rise out of the grave. We can receive forgiveness from Jesus. Repent and put your trust in him. John 3:16 Romans 3:23❤❤😊❤
When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.
My grandmother's recipe for stewed apples ran: "As much butter as you can spare; as little water as you dare!" She was no cook, but that advice stands for stewing any kind of fruit.
Same. I basically interpret 'stew' in old recipes as pretty much just 'steaming', making sure the oven has a pan of water in it so that there's a lot of water vapour in the oven while cooking whatever down.
I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩
My family's favorite pumpkin pie recipe for the past 40 years has a cup of hot water added to the custard, so it's the same liquidy consistency as Max's. You'd think it would be too runny to set up right, but it always does. Makes for a light, custard-y texture.
I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.
Hi, Max. Please don't ever change your intro. It's so tastefully done......no pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.
I whole heartedly agree. He’s done all things of his channel very well. He’s also made learning about cooking, baking, and history a lot of fun & easy to understand. I love this channel and Max! 😄💚
This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.
Evaporated milk was what I've always used for pumpkin pies, at least that's what the recipes I used called for, and it has a much richer and creamier consistency than regular milk without the extra fat of cream.
@@ToastontheEastCoast This is exactly what I do! My mom would use sweetened condensed milk wiht no extra sugar but about a dozen years ago I switched to evaporated milk and black strap molasses for the iron content (more than a hamburger). Luckily I also found out about Jarrahdale pumpkins, they're blue green on the outside but the inside is a DARK orange, almost red, and sooooo sweet I never miss the sugar!
North Georgia Candy Roaster has been my go-to pumpkin. Will have to try a Jarrahdale. This pie recipe tastes wonderful. More like what I had as a child. No, I was not born in 1796. The recipe also converts to vegan quite easily. Milk was much richer back in the day. I remember 7% milkfat, then down to 5, then 4, now 3.5%. As a child, my grandparent's had a brown swiss, silver swiss cross who put out an amazing amount of cream in her milk. Almost a third of the gallon would be cream.
Everyone's heard the story of Johnny Appleseed, but that's only because before him apples weren't naturally prolific in the New World. It's easy to forget that in our modern age full of corporate orchards and heirloom apples.
@@beecat4183 The Renaissance was contemporaneous with the European colonization of the new world and turkeys were brought back to Europe fairly quickly. Some colonists even brought turkeys from Europe with them to the Americas, so it must not have taken long for them to become more than just an exotic novelty.
My 15 month old daughter’s nickname is Pumpkin and she LOVES Pikachu and we’re watching this to soothe her to sleep and I pointed out the little Pikachu in the back. She was pleased Edit: I spent the first 25 years of my life in MA. Just 45 minutes south of Boston. I did all the historical romps and have never heard that info about Bostonians being called “Pompkins” or their history of surviving on them
i grew up in Mass too. people had to have storage type vegetables. im a almost homesteader. so i know squash ane pumpkin were Really important for survival.
My mother's recipe from over 70 yrs ago, she had 1 canned milk, add water until 1 qt. But not molasses. Everything else same. Think it tasted more like custard than Libbys recipe. Made 2 large pies.
are you into those crazy pumpkin races? like the Windsor Pumpkin Regatta, where you grow a giant ass pumpkin, hop in with a paddle, and race it like its a canoe ☺
My grandmother always made her pumpkin pie with molasses. While it was less sugary sweet than other pies, it also had a much richer and more complex flavor than a lot of other pumpkin pies I've had. This pie you've made definitely seems more like her pie than most modern recipes. Thank you so much for this lovely video!
I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.
This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
I have heard also that you can force bigger gourds like pumpkins to grow in decorative shapes like cubes by putting shaped "cages" around the sprouting fruit and letting them grow into it. I'm not sure if all species tolerate that though, let alone what the stress does to its flavor.
Dear Max, my dad made something similar to "pompion chips" once, and I still remember them. He boiled pumpkin in syrup, then dried them. They were incredible, highly recommend them.
that sounds good,, my kitchen is small, esp the ?stove... so i can consider those for my pumpkins. they were dried,, that is very cool. another survival recipe that sounds incredible!
Max, I made the pompion pie from your earlier episode 2 Thanksgivings ago. As a pumpkin pie lover I was VERY impressed. It now is a staple to our Thanksgiving dessert table. Just thought I'd let you know your show isn't just entertainment it's injected itself into our family traditions. Keep up the good work.
Took part of that one and made appelpie. No herbs but sherry in raisins and sugar and cinnamon and then mix the appel slicrs and in a pie shell and bake. So good
Same here. Somehow doing a period pie makes celebrating a family reunion Thanksgiving more meaningful. This year I’m trying leather britches green beans.
The pumpkin cheesecake that he has in his cook book is really good as well. It does have a more vegetal taste than one would expect though, so you should use the amount of sugar it asks for rather than cutting back like I did on mine.
I'm super glad you liked this, Max! My family has been making a similar recipe for generations. Ours came from the 1887 White House Cookbook and is substantially the same, except there is a split of sugar and molasses in it and the spices add cinnamon and nutmeg. Otherwise, the exact same. And I, too, prefer it to modern pies. Kabocha is our preferred pie pumpkin.
So glad to hear this! I've only got mini-kabocha on hand. I normally use it for my Libby pumpkin pies (the tinned stuff isn't always available in my country), but I was just going to cross my fingers for this recipe
That texture looks SO creamy, and the fact that the only chew you need is for the crust, combined with the less sweetness, makes me want to do it now. So, thanks for yet another wonderful episode. My roommate and I have been bingeing your entire series because of how presentable and accessible you make food history.
Thank you for giving actually useful cooking tips, like using a crust shield! When I'm running around trying to do too many things at once, I remember your little tips!
Another historical pumpkin custard option. Buy a pie pumpkin, cut off the top and remove seeds. Rub inside with spices. Bake in 350 oven for half an hour. Remove and fill cavity about 2/3 of the way up with a rich custard base that has been warmed on the stove ( pretty warm but nowhere near boiling) you can season the custard with spices if you like, or just with vanilla. Sweeten it with real maple syrup if possible. Put the pumpkin back in the oven for about 30 minutes, or until the custard is almost set, just a jiggle in the center. Remove and allow to cool. To serve scoop out custard and scrape some of the soft pumpkin from the inside with it. Best served while still a bit warm. Lovely with cream.
Looks tasty. 🤤 As a homebrewer (mainly mead) I just had a wave of inspiration: Pumpkin Mead. Roast and skin pumpkin like in this recipe and ferment it together with the honey. Then after fermentation add the classic spices like cinnamon, clove and all spice.
Brewers can get away with it because of the diastatic power of Barley to break down the starch in pumpkin. Pumpkin isn't going to add much of anything to mead, unless you add some diastatic enzyme. Even still, it's really the spices people associate with pumpkin, not pumpkin itself.
Well. I like to experiment with new flavours and combinations. For example it took multiple variations to perfect my Ratatoskr Chestnut mead. Now it's one of my signature brews. And I have both alpha- and gluco-amylase in stock. So no problem on that front.
The English aversion to pumpkin reminded me of my English aunt, who refused to eat pumpkin as she said it was animal fodder. In Australia pumpkin is used as a savoury side dish, especially roast pumpkin with the Sunday roast dinner.
I love history and am a culinary school grad. Every year I cook for 15-20 family members on holidays and this year is time for a pumpkin pie recipe from the very first cookbook in free America. Thanks Max for the research and recipe demo. Very entertaining and rewarding. I'll send you a photo even if I mess it up. I usually leave the baking and candy making to my wife but this year I will insist on this one.
A sub I suggest from a decade plus of making this pie. Use evaporated milk, it cuts down a bit on the excess liquid, and adds richness wihtout the fat of cream. Goat's milk works well if you you can get it too... Also while sugar pumpkins work, if you can get Jarrahdale pumpkin, 1. be careful cutting it, very thick/tough skin and 2. is so wonderfully sweet and dark orange (almost red) you will never miss the sugar or the canned gunk. But one pumpkin will make about 8 pies so you'll want to freeze some.
My mom grew up in Manitoba in the 40s and 50s and this is basically the exact pumpkin pie method I learned from her, except with the half-cup of brown sugar added, just like Max mentioned. It really is a thousand times better than the canned stuff with all the corn syrup and other stuff that people make today. I could never understand how my American friends could say they didn't like pumpkin pie - until I had what usually passes for pumpkin pie in the US, and now I understand! The custard method is so much silkier and has many layers of flavour that the sugary corn syrup version just doesn't offer. Sometimes I chop a little crystallized ginger up really fine and mix that in, too.
Same here, this is virtually identical to how my family still makes pumpkin pie, albeit with brown sugar instead of molasses. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here. Watching this video was a bit surreal because this is all just normal pumpkin pie to me.
I remember an episode in one of the Little House books, in which Mrs. Ingalls, not having any apples. thinly slices a still green pumpkin and adds sugar and spices as she would for an apple pie. Mr. Ingalls really thought it was apples.
I remember that scene from the books. I think Ma called it mock apple pie. I think this was after they moved to South Dakota and they had to pick the pumpkins, even the green ones, before they froze on the vine.
Every Halloween I used to take a pumpkin and put all the ingredients for pumpkin pie in it and cook it in the oven. It was delicious and made a great presentation.
I live about 20 miles from the intake homestead in Arlington SD. Every year our school district takes the 4th graders out and they get to see everything and learn about how it was like. I was so happy I got to go as a chaperone. It was so interesting that I’m still wanting to go back again. Ive heard there’s a Carrie Ingall museum on the other side of the state in Hot Springs I think. I can’t wait to check that out as well.
I am British, and have never actually tasted pumpkin pie! Many years ago now, when the Internet had just started being a thing, someone gave me a slice of pumpkin that they had grown. I asked on-line - I think in a Usenet group to which I belonged, if you can remember Usenet - how you cooked it. Nobody, none of the Americans, knew! They all used tinned pumpkin if they used it at all! That was over 25 years ago - how times have changed!
It wasn’t uncommon to need to take an ax in order the chop up a really big pumpkin. Some of the ones that were grown as good keepers had very thick rinds. A lot of people steam the pieces of pumpkin instead of stewing it. Also, what is available in the can is more of a squash. He said that pumpkin doesn’t have a strong taste. I wish that was true, but I would much rather have squash because I hate the taste of pumpkin. Many people make sweet potato pie instead of or in addition to pumpkin pie.
I have made pumpkin pie from fresh pumpkin and I have made it from canned pumpkin. All the extra work involved in making it from fresh is really not worth it. It is just as good made with canned pumpkin.
@@brentsmith7013 Pepitas or any commercial pumpkin seeds are derived from oilseed or Styrian pumpkins because their seeds don't have shells. I've tried toasting seeds from our Jack-O-Lantern pumpkins. I decided I didn't particularly appreciate shelling the pumpkin seeds. Too much work.
Dear Max, pro tip--if you spray the inside of your measuring cup with oil before you put in the molasses it will be easier to add to your recipe....you're amazing! Also, cooking a pie on a cookie sheet will give you a soggy bottom.
I use a cookie sheet, but preheat the sheet very well in the oven. It actually helps cook the bottom crust and make it crispy. Another tip for a well cooked crust is to use a pie tin, rather than a glass pie dish.
If you haven’t tried the pumpkin cheesecake recipe yet, you are missing out! I’m going to try this one too, but the cheesecake is gonna be hard to beat. Pumpkin Chunkin is when your scout troop builds a catapult and launches pumpkins across the parade field to see how far you can go! 👍🏼
m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4QGq4XpavQ8.html&pp=ygUydGFzdGluZyBoaXN0b3J5IHdpdGggbWF4IG1pbGxlciBwdW1wa2luIGNoZWVzZWNha2U%3D I followed Max’s recipe. It seems a bit too loose at first, but firmed up fine. Just be careful at the end of the baking time, as mine almost burned.
After roasting, removing skin, and chunking pumpkin, I leave in a flour cloth lined colander over bowl overnight in fridge and you lose a lot of the excess water to have a thicker puree for pie. This is especially helpful if you use a pumpkin that isn't a sugar as they tend to have more water content, but I do with sugars as well.
I never tried pumpkin pie until I was in college because my Southern mama always made sweet potato pie and pecan pie for Thanksgiving and Christmas. I still prefer them to pumpkin.
One thanksgiving many years ago there was a pumpkin shortage as the crop had been bad that year. My southern grandmother got creative and switched out my beloved pumpkin pie for sweet potato. Except nobody told me until after I said how good the pumpkin pie was. We've gotten a lot of laughs out of that story.
Sweet potato pie is superior (sorry not sorry) and I was born in the southwest and emigrated to the northeast. Smoother, less in-your face sweet, less bitter; perfect
At first I commented "I've been watching this channel for around three years? It seems like much longer," until I realized it might be interpreted as shade. Sooooo....I've been enjoying your channel for only around three years? It seems like longer! Ah. Much better. Your thoughtful historical dives into word/phrase etymology are always appreciated.
Hearing that the British used the same word to refer to pumpkins and melons is very interesting and makes sense from a scientific standpoint as both pumpkins and melons are related. Both are members of the cucumber family, Cucurbitaceae.
It’s not just British; lots of languages have similar words for these things. In mandarin Chinese, for example, there is a base word gua (瓜) which means melon or gourd, and different types of that name are watermelon (xigua, 西瓜, west gourd); cucumber (Qing gua, 青瓜, green or blue gourd); pumpkin (nan gua, 南瓜, south gourd); to name a few. If you look at the food product they look really different but if you look at the plant growing, they all look pretty similar, with creeping vines and large leaves.
@@asmodiusjones9563 correct. That's why nobody should be trying to eat suspected nightshades without being sure that they won't poison themselves. The plants, leaves, and flowers, many of which are white, can be confused with every other plant in the family. That's why scientists have put those plants in the same family. I know that very well. I've grown both watermelon and cantaloupes at home. Before the fruit is in a very advanced growth stage, both watermelon and cantaloupe vines are virtually indistinguishable from each other.
I made the Pumpion Pie for Thanksgiving last year! Time to give another recipe a try! I also really appreciate how you add in the little logistical tips, like filling the pie filling part way, and moving it to the rack before filling completely. It's the small details that help us common folk with doing these recipes. Thanks for all you do Max!!
My husband and I have been canning our own sugar pie pumpkins for over 10 years now and I will say, after using that for my pumpkin pies, I will never use a store bought canned pumpkin ever again. The flavor of ours is so much better, deeper and richer which most likely because we roast them in the oven before pureeing them. I'm definitely going to try this recipe this Thanksgiving! Thank you so much for the excellent content you make
Home grown veg is always so much more flavorful, in my opinion. I'd say that alone is a reason yours is so much better than canned (store bought), anything on top of your high quality produce just adds to the amazing-ness of them!
I was devastated by our heirloom sugar pumpkins. I roasted them, and baked the most flavorless pie I have ever experienced. Tried again with store-bought sugar pumpkins without much more success. I wish I could find some seeds from your stock!
Loved this recipe and video! Members of my family don’t like a lot of extra sugar, so the scant third of a cup of molasses for a pie was perfect. Although I would say that I would use half honey, half molasses next time as the molasses I used was a little much. Also, I had some leftover, so I asked the question as anyone should: “Would this Brûlée?” And the answer is yes! Pumpkin Brûlée was excellent. Thank you again!
Happy Halloween! We are in full pumpkin frenzy in my neck-o-the-woods, kicking off the holiday season. I like to make it with acorn squash, dark brown sugar, and a sweeter crust, and eat the finished product with coffee ice cream.
I’ve made pumpkin pies with both tinned and fresh roasted - there’s DEFINITELY a difference and so worth it. If you’re intimidated to cut a hard pumpkin, I feel you. What helps if you’ve got a stubborn one is to stab a few holes in it with a fork, and microwave it for about a minute at a time. Just a time or two usually softens it just enough to cut through the skin easier 👍
Not just pumpkins, but a lot of veggies are completely different between fresh and canned. Pineapple is a perfect example. A fresh pineapple has a much different flavour profile. Or even spices. Freshly ground pepper is much richer, already done powder is basically just a bit of heat and the slightest hint of flavour.
I don't understand how this recipe works. I made it and I basically have a massive amount of pumpkin colored milk, and after filling two store-bought pie crust, I have enough "filling" it like for another 3-4 pies. I didn't even use half of what it made.
It's a little late for this season, but upon my latest rereading of Bram Stoker's Dracula, I realized that in Johnathon Harker's first few journal entries he gives rather specific account of his meals as he travels through the Carpathians to Castle Dracula. Could be interesting to tie culture, literature, and history together. If there's a vid idea there, please use it. If not, it's still something interesting to think about.
In Poland we don't make pumpkin pie per say, but we make something else that's delicious - sweet pickled pumpkin. Basically pumpkin with some spices and sugar and vinegar. It's delicious.
As always a delightful and informative presentation. As a historian who loves to cook, I have tried a similar recipe, handed down in my family for generations, but am intrigued to try adding egg to the crust mixture. In my childhood, because of wartime scarcity, pumpkin, fresh or canned, was not always readily available. So my mother substituted butternut squash (which we grew in our garden) -- and nobody knew the difference. As an adult, I served my family pumpkin soup, made with rich chicken stock and topped with crumbled sesame sticks. Nobody had ever had it, but everyone found it delicious. For dessert, I have to confess, I topped wedges of pumpkin pie with sweetened whipped cream (how decadent! -- but delicious)
Pumpkin pie is always one of my favorites, and TBH, I feel it is one of the healthier desserts you can eat and it makes a great breakfast - hot, with butter. Pumpkin is full of fiber and nutrients common in yellow/orange vegetables, there's eggs and milk for protein, and grains for carbs, so it seems at least as healthy as many breakfast bars. The idea of cold pumpkin grossed me out until I had a Philadelphia Cream Cheese Pumpkin Cheesecake.
Max...I'd love to see an episode dedicated to the different types of pumpkins native to the Americas. And if you do, please don't forget the Seminole pumpkin in Florida.
Haha, I used this recipe (or one similar to it) for thanksgiving a few years ago… and it turned out… ok. It wasn’t bad, but it didn’t amaze anyone either. Everyone thought it was much better after sprinkling sugar on top, so I think my family just prefers sweeter things. I laugh because I still get asked to make pumpkin pie, but “not that history-molasses one alright?”
Ive never made pumpkin pie, but made a great pumpkin cream soup today. Maybe its time to try that soon! (Also love your snorlax jack o' lantern in the back!)
Awesome as always. One thing about the sweetness factor; one thing I've learned from The Townends gang is that in that time, the "molasses" in common use would have been a lighter, sweeter variety (known as golden molasses, if I recall correctly.) So it may have actually been a sweeter pie, although nothing like the ones we bake or (heaven forbid) buy today.
Your videos bring me such peace and enjoyment during my intense graduate school studying sessions, THANK YOU MAX! :) Need to try some of these amazing recipes one day!
I don't know about the rest of Quebec, but this is the almost identical recipe I make every year (with a little less ginger). So good with a dollop of cream on top
Despite how prolific pumpkin pie is in the US, it blows me away that we don't have pumpkin any other way, really. When I went to Australia, you could commonly see portions of raw pumpkin in the fruit and veg section for you to take home and just cook. I've literally never seen that in the states. It was actually really great, and I really miss it, cause roast pumpkin makes a great side to a steak.
Us Aussies love a roast dinner with roast pumpkin, potatoes, carrots and something green (usually beans, sometimes peas). Classic Sunday dinner with the family. Pour on some gravy and yum…
My French-Canadian husband stuffs a sugar pumpkin with the same meat mixture used in tortiere (sp?), then bakes it. He serves it with boiled potatoes and puckled beets. It is delicious! Max- how about a pumpkin meal episode?
@@cynthianichols1194 I think that is what butternut ‘pumpkin’ is….a squash… but we never refer to it as that. Usually to us ‘squash’ are very small green or yellow disc shaped things similar to zucchini.
Years a-gone now, I stumbled upon your pumpion pie recipe and fiddled with it until I had a fast, streamlined version. Three I made in one afternoon, for my wifes work potluck; one of her co-workers was moved to tears.........this is significant as said individual is a former USMC sniper with two Afgan tours under his belt. Those four slice of pie took him back to his granny's kitchen, giving him the "save point" to start unpacking the horror and have a life less haunted. More than I, you did this. Don't ever stop.
I live in Panama and it's very expensive to get imported orange pumpkins here, so I just get the local varieties. The one I got this year to make a jack o'lantern/pumpkin pie (2 for one) sounds a lot like Joseph Pitton de Tournefort's description of a dark green rind spotted with white. This is the first time I've come across this variety here, but the guy at the market said it's an especially tasty variety and I can't wait to eat it! I'll share some pics to Tasting HIstory on Facebook when I've made this recipe.
Panamanian here, living in the US. I agree that regular pumpkins are expensive, but what about butternut squash? The flavor is very similar to most punpkins and they have a better flesh to rind ratio.
10:19 That is the description of what we caall here in southern Brazil the cabotia pumpkin, and call kabocha or japanese pumpkin in other regions. Usually pretty round, about the size of a basketball, with well pronounced ribs, dark green rind, but you know when it is ready to eat when it has a pale orange coloured spot in one side. Not the sweetest, but very good for soups, and quite orange inside. Pretty colour for a vegetable stew, and tastes very good.
Oh my gourd Early foods for Lords The first book released in the US Pompkin not a typo or jest Molasses thick and dark A new flavour of this sweet tart Spice your coffee with tastes of past An autumnal treat from Max on 31st of October, To break your Tuesday fast
One of my favorite things about pumpkins is how prolific they are. Toss a moldy jack-o'-lantern into the backyard and by the summer you'll have a pumpkin patch
The straining is meant to remove water from the purée, not passing the purée through the sieve! That way you get a much denser mash and it can absorb more molasses/milk/cream etc.
I made a pumpkin pie like that once. The only difference I noticed was that it took a little longer to bake than the evaporated milk version, which makes sense
Most stores around here don’t have a big molasses selection, so it would be great if you could let us know what brand/type you used. I’m imagining it is a significant factor in the flavor, so I’d like to at least start from what you used! Thanks
Not to mention the pumpkin is high in Vitamin C so no scurvy… I grew up baking the pumpkin I used for pumpkin pie. Butternut squash is a good substitute.👍👍
❤this 🎉so much! It’s edgy. Different. Delicious esp with tea or coffee. Omg. It Even feels good 4 you. Seriously. Nice. Buying 3 cookbooks 4 all the ladies in our family. … However 2.nd ones we decreased all spice added cinnamon (an a 1/4 cup of sugar)😊kids (big ones) fat modern ones unfortunately needed it 😅Thank you
What's crazy is I actually knew the kinds of pumpkins/pumpkin-like gourds that were being vaguely described in those period writings. Not by name but by visuals, cuz I really like those grey pumpkins with the orange streaks in them.
Max, or Jose, thank you for putting the recipe back in the description. That helps a lot. I do wonder though, why Europeans as well as Australians, think that pumpkins are a veg and not to be used in baking. I remember when I was baking a pumpkin pie and the Australian wife of one of the SeaBees came over and she said the sweet smell of the pumpkin pie wasn't to her liking (it was a little stronger than that actually). They seem to lump all things squash or pumpkin as marrows. I do like the fact that this is not as sweet. Thanks a bunch.
As an Australian, pumpkin is considered a vegetable so it goes in savoury dishes. We also have different types of pumpkins which are not sweet or very mildly sweet so the northern hemisphere concept of baking it as sweet things is rather alien. Theres not really as much of a widespread tradition of using it in sweets or baking, apart from the pumpkin scone. We use it for roasts, in curries, casseroles ect because its a) hardy, b) bulks out and c) rather neutral in taste. Because our autumn and winter are march to august rather then september to february, October is spring for us and by that point, pumpkins start to become less used apart from adding to salads. The pumpkin spice latte has slowly started to appear in Australia but its not very big. Hope that helps answer the question!
@@alicequills If your introduction to pumpkin pie spice is in a coffee drink, I think that's a poor introduction as the coffee is "dirtying" the spice flavor. Hopefully it won't cause your first taste of pumpkin pie to "taste like coffee" lol
If I were to guess, I THINK the “pyramidal” shape of earlier pumpkins weren’t of actual pyramids, but instead it referred to what we consider “gourd-shaped” or butternut squash-shaped nowadays (i.e. thick at the bottom, thin at the top)
Allspice (one word) should be used more. It's a sweet spice from Jamaica known as Jamaican Pepper and much in vogue when Amelia wrote her book. It's great with fried ham. Slice it thinly and sprinkle with allspice just before turning the slice over. umm umm good ...not to be confused with British 'Mixed spice' which is a 7 spice marathon.
It's weird that Max assumes the EU is blocking library/museum sites because they're too scandalous, and not that the library/museum sites are blocking international traffic (which is almost certainly what is actually happening)
instead of standard pumpkin, my dad grew cushaw squash. They may great pies, but most often we ate them as a 'butter' MOm would cook them, then mash the flesh with sugar and a touch of nutmeg and cook it down very thick. Ate it on biscuits with butter. And now I find myself trying to locate Cushaws near me.
The pompano pie episode you did several years back is what got me hooked on your creative entertaining programs. Again I am enjoying another episode that is informative and interesting but when you get to the part that the pie makes you urinate and gives you gas is hilarious. Bye the way I love the old historical diagrams from your research, I absolutely love them. Great job keep us watching.
Happy Halloween Max and Jose, 2 small comments. My favorite pie crust is Biba's with white wine instead of water and one egg. It's always flakey and tender (if not overmixed) and the wine means it's never soggy because the alcohol evaporates so quickley. On calling folks Pumpkins. When I an my brother were very small our grandfather (Irish American) called us PUMPKINS. We tried to repeat it but could only manage Punky, which was our name for him all our lives. Hope you both enjoy the holidays with your families. We're gearing up for our big neighborhood halloween extravaganza. Everyone participates and it's much safer for the kids. We march around en masse and the kids get sweets and the adults coffee and botanas (snacks). Prizes for the kid's costumes and several piñatas filled with MORE candy and tangerines and nuts etc. All the Best Jim Oaxaca.
Tbh, if you follow the recipe on the back of the pumpkin can you showed, the pie filling is just as liquidy, do it's not that different from today's standard. My mom always made the can pie, and it was so good. Would be neat to see you compare the two. Also Happy Halloween!
Keep in mind that their version of milk would have been raw milk(straight from the cow; not even pasteurized. It tastes a whole lot sweeter than any commercial milk available today) If you don't have a cow to milk, you'll need to use half and half with sweetened condensed milk added to approximate it properly. That's the closest thing to their "milk" you will be able to get
I made it fully from scratch once. It was so much better than canned...but, that was more work than any 10 year old ever wanted to do for a pie! LOL I've stuck with canned since lol
Not a big commitment here but I appreciate how max keeps his videos family friendly. There are too many cooking channels cussing for my liking. Love max can't wait to meet him
I paused, screen shot, then zoomed in and read the proclamation of the Thanksgiving, and truly what an eloquent writing to give thanks to God Almighty. Love it
As a french canadian pumpkin pie wasn't a common thing until the 00s when it was a cultural import from america. Pumpkin soup however was fairly common and in my family we had a tradition of making pumpkin dumplings, which were like little sugared donut bites made with green pumpkin. Even after tasting many a pumpkin pie I would rather go back to those amazing lil donuts but my mom has lost the recipe many years ago and so they will sadly stay in my memories.
That's interesting, considering pumpkin pie has been a holiday staple in the ROC since forever, it seems. La Belle Province surely has a very separate culture. 🧡 What were your childhood holiday desserts?
Have you ever cut a pumpkin up and roasted it with salt pepper and olive oil?! Incredibly good. Very underrated good. Do it. You will be mad their seasonal.
I am not a big fan of sweet pies; I search far and wide for a good Southern "savory" peanut butter pie rather than the candy bar style that is common today. This sounds like it is right up my alley!
My biggest mistake was not passing the mashed roasted pumpkin through the sive. The texture was noticeably _not_ smooth. This year I’ll be sure to not make that mistake again.
