17th C. Pumpkin Pie
This historical pumpkin pie is a different creature than the pies we’re used to around holiday tables.
The filling seizes up enough for the pie to be cut into slices, but stays soft and creamier than modern pumpkin pies. For one batch of mine, I used the puree from making pumpkin juice, which has apple cider in it, and really amped up the pumpkin flavor. I also like the inclusion of the ground almonds, because they add a bit of texture throughout the filling. Perhaps the most notable difference is that this old version doesn’t contain any spices. This allows the earthy pumpkin flavors to really come into their own, but it might not fill that autumnal craving for the modern standard.
Still, I really enjoyed it, and would consider crashing Thanksgiving with a little of this medieval fare.