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A woman in historic costume holding a pie.

A historical (and seasonal!) favorite: Pumpkin Pie

Written by: Genesee Country Village & Museum 
Planning on making a pumpkin pie this holiday season? Whether for Thanksgiving, the holidays, or any other time of year – pumpkin pie is an all-around favorite! Visitors to our recent Preparing for Winter event may have seen the historical interpreter in Jones Farm Kitchen (ca. 1820) whipping up a delectable pumpkin pie while referencing a historical cookbook. 
Try out that very historic “receipt” (called a recipe, today), from Amelia Simmons’ 1796 cookbook, “American Cookery.” Your guests will be astounded to hear that you baked a pie using an 18th-century recipe, and we’re sure they’ll also think it’s an absolutely delicious addition to the dinner table! 

· 1 pint Pumpkin
· 1 quart Milk
· 4 Eggs well beaten
· ½ cup Molasses
· 1 teaspoon Ginger
· 1 teaspoon Allspice
· 2 Pie Crusts

· Cut your pumpkin in half, gut, and bake upside down at 350° for approximately an hour to soften
· Peal and mash the pumpkin
· Add milk and mix well
· Mix in eggs and molasses
· Mix in spices and pour into pie crust
· Bake 325° for 75 minutes
· Allow to cool and enjoy!
If you make this pumpkin pie at home, be sure to take a photo and share it with us using #GCVMuseum!

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