Shell Ash
Shell Ash
Original pumpkin pie recipe from the early colonists?
I understand it was made by filling out a hallowed pumpkin shell with milk, honey, and spices, and baked in hot ashes...anyone have a real old cookbook, maybe family heirloom cookbook this might be in? Curious to try this and see how it turns out...
Pumpkin Pie sans Shell
1 5-8 lb. pumpkin
6 eggs
2 1/2 C whipping cream
3/4 C brown sugar
2 tbsp. molasses
1/2 tsp. freshly grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. vanilla extract
3 tbsp. unsalted butter
Cut the lid from pumpkin as you would for making a jack-o-lantern. Remove pulp and seeds from pumpkin, scraping quite clean. Save seeds for toasting later, if desired. In a large bowl, beat the eggs and add the cream, sugar, molasses, and spices. Beat smooth and pour into the pumpkin shell. Dot with butter and replace lid. Set pumpkin on a cookie sheet covered with aluminum foil and place in a 350 degree oven for 2 hours or until the mixture has set up like a custard pie. Time will vary with size of pumpkin. Serve directly from the pumpkin and instruct dinners to be sure to take a bit of the shell with each scoop. Garnish with a dollop of whipped cream.
Serves 6-12, depending on size of pumpkin.
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