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Dessert

Pumpkin Pie

A custard-like pie made with stewed pumpkin, butter, sugar, eggs, spices, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and cinnamon 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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a large bowl, combine the pumpkin, salt, butter, sugar, egg yolks, rose water, nutmeg, cinnamon, and milk, then mix until smooth and well combined.

  2. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the pumpkin mixture.

Bake

  1. Line your pie pans with a crust and fill with the pumpkin mixture, leaving off the top crust.

  2. Bake in the preheated oven until set, about 45-50 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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pumpkin
Provides the bulk and body of the custard-like filling.
Egg yolks
Enrich the filling and help it set into a firm, sliceable custard.
Egg whites
Whipped to stiff peaks, they lighten the filling and add airy structure.
Butter
Adds richness and fat, giving the filling a smoother, softer texture.
Sugar
Sweetens the filling and adds to its browning and flavor.
Milk
Adds liquid and dairy richness, contributing to a tender set.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives lightness; overmixing or stirring vigorously deflates them, leaving a dense, heavy filling.

Swap the pumpkin

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

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

Fit is the average pairing score against butter, sugar, egg, rose, nutmeg, cinnamon, milk. 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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