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Pumpkin Pies

A pumpkin custard pie baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 3,324 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pumpkin Pies

Ingredients

Directions

Prepare the filling

  1. Peel and cut the pumpkin into small pieces.

  2. Stew the pumpkin slowly until soft, then strain it.

  3. Mix the pumpkin pulp with sweet milk, eggs, and corn starch (first mixed smooth with a little milk).

  4. Add sugar, ginger, and salt to taste.

Bake

  1. If desired, substitute part of the milk with cream for a richer flavor.

  2. Bake in a pie crust with an under crust only.

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 + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pumpkin + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,158 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + nutmegtop 10% of all pairs
    Smell alikemoderate
    Cooked together563 recipes

    Shared aroma: estragole (anise, licorice).

  5. Corn + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 main flavor of the filling once cooked and strained.
Eggs
Set the custard so the filling firms when baked.
Sweet milk
Forms the liquid base of the custard and adds richness.
Corn starch
Thickens the filling so it holds its shape when sliced.
Sugar
Sweetens the filling and balances the spices.

The step that matters

Mixing the corn starch smooth. Corn starch clumps when added dry to liquid. Mixing it first with a little milk into a smooth slurry lets it disperse evenly, so the filling thickens without lumps.

Swap the pumpkin

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

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

Fit is the average pairing score against milk, egg, corn, sugar, nutmeg, ginger. 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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