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Dessert

Pumpkin Pie

A baked pumpkin pie with milk, pumpkin puree, egg, flour, sugar, ginger, cinnamon, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pumpkin Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the filling

  1. In a bowl, combine the milk, pumpkin puree, egg yolk, flour, sugar, ginger, cinnamon, and nutmeg.

  2. Beat the egg white until stiff peaks form, then gently fold it into the mixture.

Bake

  1. Pour the mixture into a pie crust and bake for 16 to 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pumpkin + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,744 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
The yolk thickens the filling and the whipped white lightens its texture.
Rich milk
Provides the liquid and richness that set into a custard as the pie bakes.
Pumpkin puree
Supplies the main pumpkin flavor and moisture to the filling.
Flour
Helps thicken the filling so it holds its shape when baked.

The step that matters

Folding in the egg white. Whipped egg white traps air that gives lightness, so it should be folded gently rather than stirred, which would deflate the foam and make the filling denser.

Swap the pumpkin

How well each one fits the dish's main ingredients (milk, egg, flour, sugar, ginger, cinnamon, nutmeg):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Pumpkinthe original

Fit is the average pairing score against milk, egg, flour, sugar, ginger, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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