Pumpion pie from 1670

[PJMcK]

Recently, my wife (aka The Landlady) has taken an interest in a couple of historical cooking channels on YouTube. One in particular has caught her interest. It's Max Miller's Tasting History and it's a terrific channel if you're interested in food and history.

One episode is about the history of pumpkin pie. What we are used to today is actually pumpkin custard pie because it is so creamy. But in olden times, cooks made more of a fruit pie out of the pumpkin flesh and in 1670, they were called "pumpion pies."

The ingredients are basic and adaptable and include sliced Granny Smith apples, currants (or dried cranberries), raisins sack or sherry, sugar, cooked and mashed pumpkin and herbs, (parsley, sage, rosemary, thyme, etc.).

It took some time to prepare but it turned out beautifully and tasted delicious.

This is Max Miller's YouTube video about the history of pompion pie and how to bake it. He's also published a cook book by the same title and it's quite fun to read.

He's an interesting guy. He was a character actor at a Florida theme park who got side-lined by the pandemic. His creative spirit drove him to start the channel and it's quite successful. Highly recommended.

[Polly Hennessey]

1. It looks delicious. Curious about the added herbs?

[PJMcK]

3. The herbs

It's more of a savory dessert as opposed to a sweet one. The herbs highlight that quality, I think. The Landlady used a judicial amount of parsley, rosemary and thyme.

If you try it, be sure to use a "cooking" or a "sugar" pumpkin rather than the decorative ones although you can use any pumpkin. You don't need a big pumpkin, in fact, ours was Farr too large and we ended up making two pies and two loafs of pumpkin bread.

It was fun to try something new (but old!) and different. We're freezing one pie for Thanksgiving.

[marble falls]

2. I'm going to give it a shot.

[PJMcK]

4. The pumpkin

Mr. Miller makes a point that you should use a "cooking" or "sugar" pumpkin rather than a decorative one. We asked the farmer where we got the pumpkin and she recommended one for us. It turned out to be great but was far too large and we ended up with two pies and two loafs of pumpkin bread.

[marble falls]

5. Been scratching pumpkin pies for many years, but thanks for the heads up ...

... been checking out the baking pumpkins at HEB for a couple of weeks and been trying to think of a new twist. This is it.

Been doing sweetpotato pies for a couple of years, time for a new twist.

[yorkster]

6. Did the old recipe call for apples of any type?

Or, is it because Granny Smiths are crisp and stay firmer in baking process?
This recipe sounds quite delicious.

I love the idea of cranberries and pumpkin together..

I once made pumpkin pie with a recipe that called for brandy and cream. Nummy as we used to say.
Thx for this interesting historical take.

[PJMcK]

7. Granny Smiths

I suppose you could use any apple but Grannies have a tartness that is part of the flavor. The mixture is delicious. The sherry comes through, too.

It took a bit of time for preparation but we were just hanging out anyway.

[yorkster]

8. Thx. Sounds and looks delish.

[Nac Mac Feegle]

9. When I saw the word 'Pumpion', I knew where it came from

I've been following the Tasting History Youtube channel for a couple years, now. I find it to be very fun and educational.

I made this last Fall, and it was quite delicious. The currants, raisins, apples, and herbs really add a different taste to the pie, in a very good way.

[elleng]

10. DAD's line, PJ,

'ALL the pie is punk in here!!!!'

[PJMcK]

11. Yeah, that was my dad's joke, too

Still, it was a good treat!

[elleng]

12. Pumpion sounds more interesting than the 'usual' punk!!!