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635,443 Views ā¢ Oct 31, 2023 ā¢ Click to toggle off description
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RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
Ā½ Cup (190g) Molasses
1 Ā½ teaspoons allspice
2 teaspoons ginger
Pie Dough
1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350Ā°F / 175Ā°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #pumpkinpie #pumpkin
Views : 635,443
Genre: Education
Date of upload: Oct 31, 2023 ^^
Rating : 4.981 (190/39,811 LTDR)
RYD date created : 2024-05-15T06:20:11.54571Z
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YouTube Comments - 1,772 Comments
Top Comments of this video!! :3
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.
2.7K |
Proverb: āAs American as Apple Pie.ā
Max Miller: āNo.ā
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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.
309 |
Iām a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this oneā¦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 sidesš©
422 |
I love the word āPompkinā. It reminds me of āChonkyā.
899 |
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.
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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.
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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.
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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.
149 |
As a pumpkin lover, I love how many different historical pumpkin recipes youāve done over the years
716 |
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!
36 |
Iāve made pumpkin pies with both tinned and fresh roasted - thereās DEFINITELY a difference and so worth it. If youāre intimidated to cut a hard pumpkin, I feel you. What helps if youāve 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 š
81 |
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
580 |
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.
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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 <3
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My 15 month old daughterās nickname is Pumpkin and she LOVES Pikachu and weāre 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 āPompkinsā or their history of surviving on them
53 |
Just seeing Max's eyes light up when he tries something that came out really well, warms the heart ā¤
242 |
Looks tasty. š¤¤
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.
107 |
Next you need to make a Southern Sweet Potato Pie. That is what many people here down south eat instead of pumpkin. I like both.
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@TastingHistory
6 months ago
š Get Exclusive NordVPN deal here ā¼ nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ā 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
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