Here in America Thanksgiving is nearly upon us, and that means football, familial arguments , and fattening ourselves up on turkey stuffing and pumpkin pie.
So today we are making one of the first recipes for that dessert: pumpion pie.
That's right, a recipe so old that they hadn't even added the 'k' yet.
Pumpion pie, this time on Tasting History.
Today's recipe comes from the 1670 cookbook "The Queene-like Closet" by Hannah Wolley.
"To Make a Pumpion Pie.
Take a pumpion, pare it, and cut it in thin slices, dip it in beaten eggs and herbs shred small, and fry it till it be enough, then lay it into a pie with butter, raisins, currants, sugar and sack, and in the bottom some sharp apples.
When it is baked butter it and serve it in.
So this is a good example of why sometimes with historic recipes they need to like really kind of be reordered uh because she talks about putting the pumpkin, and the sugar and all of the ingredients into the pie, and then she says oh, by the way there also needs to be apples underneath all of that filling.
So if you were going in order you'd be pretty aggravated trying to slip apples underneath that wet pumpkin filling.
