Abigail Adam’s Pumpkin Pie

I was going through a book of colonial recipes for the New York / New England region looking for something old / new for me to bring to the table. Well, I came across several dishes that look interesting to me. One of these, Abigail Adam’s pumpkin pie recipe, looks quite good to try. I’m sure its an adaptation, because it calls for a pre-made pie crust, but I think I’m going to like this one because of the quarter cup of dark rum, and I’ll use the Captain Morgans.

Here’s what you’ll need:

Filling:

  • 1 ½ cups of pumpkin
  • ¼ cup of dark brown sugar firmly packed
  • ½ tsp of fresh grated ginger
  • 1 tsp fresh grated nutmeg
  • ½ tsp salt
  • 1 cup of heavy cream
  • ¼ cup of whole milk
  • ¼ cup of Captain Morgan dark rum
  • 3 medium eggs lightly beaten

Pie:

  • 1 ten inch pie crust
  • Pecans and whipped cream for topping

Preheat the oven to 425 degrees. Mix the filling ingredients in a large bowl, and then pour it into the pie shell. Give this a minute or two to settle. Then, pop this in the oven and bake at 425 for ten minutes. Reduce the heat to 350 degrees and continue baking for about forty minutes. The pie is done when a knife inserted into the center comes out clean. When done, take it out of the oven, let cool for a moment, and serve it with some real eggnog.

Abigail's pumpkin pie

Abigail’s pumpkin pie

This recipe is adapted from “the Thirteen Colonies Cookbook” – Donovan, Hatrak, Mills, Shull

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