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Dessert

Pumpkin Pie

A baked pie made with pumpkin, milk, butter, spices, molasses, eggs, and sugar in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pumpkin Pie

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pumpkin

  1. Cut the pumpkin into small pieces and remove the soft part and seeds.

  2. Cover and cook the pumpkin slowly in its own steam until tender.

  3. Remove the cover and reduce the pumpkin until almost dry, being careful not to burn it.

  4. Press the cooked pumpkin through a colander.

Make the filling

  1. In a bowl, combine 2 ½ cups of pumpkin pulp, 2 ½ cups of milk, salt, butter, cinnamon, ginger, molasses, and sugar to taste.

  2. Add the beaten eggs last, after the mixture has cooled.

Bake

  1. Pour the mixture into an open pie crust.

  2. Bake at 300 °F (150 °C) for 40 to 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. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: coumarin (sweet, hay).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 the main flavour and body of the filling.
Eggs
Set during baking to give the custard-like filling its structure.
Milk
Adds moisture and richness and helps the filling set smoothly.
Molasses
Adds depth, colour and a deeper sweetness to the filling.

The step that matters

Add the beaten eggs after the mixture has cooled. Eggs begin to set when heated, so adding them to a hot mixture can cause curdling or a grainy texture. Cooling first helps the filling set smoothly and evenly in the oven.

Swap the pumpkin

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

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

Fit is the average pairing score against milk, butter, cinnamon, ginger, molasses, egg, sugar. 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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