How many times have you made a heirloom recipe and thought 'This doesn't taste like Grandma's'? You have to wonder if something was left out of the recipe or lost as it was handed down to you. I think it has more to do with the ingredients than the recipe. Back in the day, Grandma had her own chickens and those eggs made for a rich pie. Ideally, there is a farmer near you selling eggs. If not, try organic the next time. You just might be surprised at the difference it will make!
These pumpkin pie recipes are from the early 1900's.
Steam good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, 1 teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This recipe will make five pies!
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, on tablespoonful of flour, a small pinch of salt, on teaspoon of ginger, one teaspoon of cinnamon, on half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.
Puff Paste - One third cup of lard, a little salt, mix slightly with one and one half cups of flour, moisten with very cold water, just enough to hold together; get into shape for your tin as soon as possible. Brush the paste with the white of egg. Bake in a hot oven until a rich brown.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, ginger, and cinnamon, and one teaspoon of salt. This will make two large or three small pies.