Best 5 The Pilgrim Fathers Original Pumpkin Pie Norfolk Million Pie Recipes
For the culinary history enthusiasts, the pilgrim fathers’ original pumpkin pie, also known as the Norfolk million pie, is a delectable treat that evokes nostalgia and offers a glimpse into the past. This dish, believed to date back to the 17th century, holds a special place in American cuisine and boasts a rich, creamy texture, perfectly balanced with warm spices and the subtle sweetness of pumpkin. While variations of the recipe have emerged over time, the original version crafted by the pilgrim fathers remains a cherished treasure, embodying the spirit of resilience, adaptability, and the celebration of nature's bounty.
Let's cook with our recipes!
THE PILGRIM FATHER'S ORIGINAL PUMPKIN PIE - NORFOLK MILLION PIE
This is a very old English pumpkin pie recipe from Norfolk in East Anglia; it would have been known as Norfolk million pie - million being the old English word for a melon, marrow, pumpkin or any kind of gourd or squash. Please note, this is not the same as most of the modern North American pumpkin pie recipes, but is based on the original recipe from the 15th/16th century. As many of the Pilgrim Father's originated from East Anglia, this recipe undoubtedly crossed the Atlantic with them, and was probably served at their Thanksgiving dinner for the first harvest in the New World - pumpkins being in abundance there! You can use marrow or squash in this pie if you wish, it works just as well as it would have done in the 15th/16th Century! Please note, this recipe uses fresh pumpkin.
Provided by French Tart
Categories Pie
Time 1h20m
Yield 1 Pumpkin Pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
- Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
- Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
- Remove the beans and paper and bake for a further 5 minutes.
- Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
- Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
- Roll out the pastry trimmings and cut into strips with a pastry wheel.
- Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
- Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
- Cut into wedges and serve warm or cold with whipped cream.
Nutrition Facts : Calories 322.9, Fat 14.9, SaturatedFat 4.1, Cholesterol 107.5, Sodium 230.8, Carbohydrate 42.3, Fiber 2.7, Sugar 18.7, Protein 7.1
PILGRIM PUMPKIN PIE
My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.
Provided by Fern
Categories Pumpkin Pie
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
- In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
- To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
- Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
- Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
- To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 96.1 g, Cholesterol 165 mg, Fat 73.1 g, Fiber 3.8 g, Protein 14.1 g, SaturatedFat 27.9 g, Sodium 976.5 mg, Sugar 43.5 g
PILGRIM'S PIE
Similar to Shepherd's Pie but using turkey and gravy. A wonderful way to use your leftovers from the Thanksgiving feast!
Provided by Candy C
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix turkey, peas, corn, gravy, 2 Tbsp chives, and thyme.
- Place in shallow 2 1/2 to 3 qt casserole.
- In microwave, warm potatoes to smooth consistency and mix in remaining chives.
- Cover turkey mixture with potatoes.
- Bake at 400 degrees about 25 minutes til center is bubbly and potatoes begin to brown.
Nutrition Facts : Calories 367.7, Fat 7.8, SaturatedFat 2.5, Cholesterol 75.7, Sodium 1085.7, Carbohydrate 38.6, Fiber 4.2, Sugar 3.5, Protein 34.7
PILGRIM PUMPKIN PIE
My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.
Provided by Fern
Categories Pumpkin Pie
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
- In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
- To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
- Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
- Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
- To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 96.1 g, Cholesterol 165 mg, Fat 73.1 g, Fiber 3.8 g, Protein 14.1 g, SaturatedFat 27.9 g, Sodium 976.5 mg, Sugar 43.5 g
TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- If you don't have any evaporated milk, you can use regular milk instead. Just add a little extra sugar to taste.
- Feel free to add spices to the pie filling to your liking. Some popular options include cinnamon, nutmeg, ginger, and cloves.
- If you want a crispy crust, pre-bake the pie crust before adding the filling.
- Let the pie cool completely before serving. This will help the filling to set and the crust to firm up.
Conclusion:
The Pilgrim Fathers' Original Pumpkin Pie (also known as Norfolk Million Pie) is a classic dessert that is perfect for Thanksgiving or any other special occasion. This pie is made with a flaky crust and a creamy, flavorful filling. By following the tips above, you can make a delicious pumpkin pie that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love