You’ve Never Had Pumpkin Pie Like This: A Slice from the 1700s

Most of us think of pumpkin pie as whipped, spiced, and topped with cream. But colonial cooks had a different idea—and no, it didn’t involve canned puree or fancy ovens.

This is a real pie recipe from the early American kitchens, where pumpkins were roasted in ashes and sweetened with molasses instead of sugar. It’s earthy, rich, and full of old-time flavor.

History

Pumpkin was one of the first crops Native Americans shared with settlers.
It quickly became a staple.

In colonial kitchens, pies were a way to stretch ingredients and preserve food.
Colonial pumpkin pie didn’t use evaporated milk or store-bought crusts.

Instead, it relied on what was on hand: whole pumpkins, molasses, milk, eggs, and a simple flour crust.
Spices were rare, so flavors came from the pumpkin itself or a hint of ginger if available.

Some recipes even skipped crust and cooked the pie inside a hollowed pumpkin shell!

Equipments

• Mixing bowl (I love this mixing bowl set)
• Fork or whisk
• Rolling pin
• 9-inch pie pan (this 6 piece set will hook you up for a long time!)
• Sharp knife (Chefs envy this knife set)
• Cast iron skillet (I love this one from Lodge) or baking sheet
• Oven (or wood-fired oven, if you’re feeling authentic)

Ingredients

For the crust (colonial-style):

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup cold lard or butter
• 5–6 tbsp cold water

For the filling:

• 2 cups roasted and mashed pumpkin (fresh, not canned)
• 2 eggs
• 1/2 cup molasses
• 1 cup whole milk (or cream if you want it richer)
• 1 tsp ground ginger (optional, if available)
• Pinch of salt

Instructions

1. Make the Crust

In a mixing bowl, stir together flour and salt.
Cut in lard or butter with your fingers or a fork until crumbly.

Add water a tablespoon at a time and mix until the dough comes together.
Form into a ball, wrap, and chill for 15 minutes.

2. Roast the Pumpkin

Cut a sugar pumpkin in half, scoop out the seeds, and roast at 375°F for 40 minutes or until soft.
Scoop out the flesh and mash it until smooth.

3. Roll the Dough

On a floured surface, roll the chilled dough into a circle to fit a 9-inch pie pan.
Press it in gently and trim the edges.

4. Mix the Filling

In a bowl, combine mashed pumpkin, eggs, molasses, milk, ginger, and a pinch of salt.
Whisk until well blended.

5. Fill and Bake

Pour the filling into the crust.
Bake at 350°F for 40–45 minutes or until the center is just set and the crust is golden.

Let cool before slicing.

Special Notes

Colonial cooks used what they had.
If you want to stay true to the spirit, skip nutmeg and cinnamon unless you grow it—or swap in ground ginger or dried herbs.

Some pies were even cooked inside the pumpkin shell, but that’s a mess unless you’re cooking in a hearth.

For a more modern twist while keeping the rustic charm, you can use maple syrup instead of molasses.

Nutrition

• Calories: 280
• Fat: 14g
• Carbs: 36g
• Fiber: 3g
• Sugar: 10g
• Protein: 5g