"Pumpion" Pie from 1670 | The History of Pumpkin Pie

What's your favorite Thanksgiving dish? I'm adding this one to my yearly repertoire.

It baffles me just how professionally made this show is. It legit feels like a high end cable TV segment, everything is incredibly well made and neat, you would think he has a whole ass crew behind cameras.

“What herbs do you use for this pie?” “Whatever you want.” “Okay, how long do I fry it for?” “Till it be enough.”

I swear you have one of the most professional channels on YouTube. This could so easily be a tv show on PBS.

“Til’ it be enough”. That’s going to be my new stock answer for everything.

His consistency in having a pokemon plush relevant to his recipes is one of the most charming things i've ever seen

When I need to relax I watch your show till it be enough

I made this pie yesterday. I already had baked the pumpkin so I melted butter and added 1/4 tsp of all the herbs (I even had marjoram). I sautéed the baked pumpkin in that mixture. I didn't have currants so I used raisins and cranberries. I didn't need to sweeten the cranberries first. The pie was really good, kind of like mince meat pie. And today it tastes even better. I heated it up and melted butter on top. Hannah Wolley would be amazed to learn that we are still making her recipe. And tucking in! Thank you, Max. I really like your channel.

I really love this recipe I just made it and oh my husband just went crazy I changed it a little bit I added brown sugar and instead of sugar and instead of using pumpkin I use butternut squash. Mixed it all together. Our taste buds are still dancing. He loved the apple in it.

This has better research, production quality and charm than most cooking shows on tv

Me, frying my pumpkin slices, trying my best: The ghost of Hannah Wolley: "👻 It be enough! 👻"

... put her in a pumpkin shell, and there he kept her very well. When I was a kid, probably around the early 1970s, we got a lot of our food from our garden. The refuse would end up in our compost pile. Sometimes, the seeds of last year's plants would sprout. One year, we got a bunch of (cross breed) squash type plants. Of course, we let them grow -- if for curiosity's sake, if nothing else. One vine yielded small pumpkins. The difference is that they had shells. That isn't surprising, since gourds, also in the squash family, have shells. In fact, I wouldn't be surprised if the traditional pumpkins from the recipe that you made had shells. That would have made paring them even more difficult. It would also have made jack-o-lanterns more difficult to carve. My great grandma (born 1897) told me that they would often have to use an ax to open their Hubbard squash. I wonder if there are any heirloom breeds of squash or pumpkin that still have their shells. It would be interesting to grow them just for the historical perspective. If you want to use a pumpkin for a serving dish, getting one with a shell would be a good idea.

I came for the history lesson and funny new (old?) way to say 'pumpkin' and stayed out of curiosity marrying apples with squash. The wife and I were hesitant to try this but we just took our first bites minutes ago and egads, eyes alight! What an absolute lordly pie! It's already become our new holiday tradition to impress the peons, er...friends with. A thousands thanks from our family! Cheers!

Just a safety note: The winter squashes (pompion, butternut, acorn, etc) are incredibly slick after peeling/paring. Therefore, the safest and easiest way, I have found, is to make the major cuts of the fruit like halving or quartering, before peeling. It is much easier - and safer - to peel/pare into thin slices after the potentially finger-losing cutting is done.

"I'd like to do an episode on..." "Yes!"

So, I decided to make this pie. My attempt tasted good, but heres what I can contribute from the experience to make it more "taste pleasant", and some tips in general: 1. I recommend using something other than raisins, such as rehydrated apricots or plums, since currants and raisins dont have too much of a taste contrast. 2. Use more than 1 layer of green apple. Since the buttery pumpkin and raisin/currant mixture doesnt have as much sweetness as youd think, the apple slices are an excellent tart/sweet pairing that cut through nicely. Depending on how much of the mix you have, dont be afraid to make muliple layers of pumpkin and apple. 3. If you have a mandoline, use it. It makes cutting the pumpkin SO much easier. 4. Depending on the composition of the filling, your cooked pie might not set fully. I made my own pie crust as well for a more rustic look. 5. I used Port instead of Sherry or Sack because thats all i had on hand. It came out well either way. And thats about it. I went out and got some whip cream topping for the ocasion and it is very tasty. Not bad for the recipies age. ♡

Discovered this just a couple months ago and was excited to try it for Thanksgiving today. It did not disappoint!!!!!!! It’s definitely a new staple. We love referring to it with it’s original name, ‘Pumpion Pie,’ also to help differentiate from the pumpkin (“custard”) pie. We saved it for dessert, but we all agreed that next year it will be served as a side dish, as it did not seem as sweet. Regardless, we love it! As we’re sitting around discussing it and asking questions, we came back to watch the video as a family for a a foodie history lesson. Thanks so much for your work on this channel!😃

As someone with a history degree after culinary school, you're living the life I wish I had.

“it’s a bit of a pain in the pumpion” 😂 I actually burst out laughing.

Made this this past weekend. As a dessert it was interesting. As a side with a pork tenderloin, it was BRILLIANT!