🌏 Get Exclusive NordVPN deal here ➼ nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ✌ When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.
OMG that dose look so good, but taking care of my mom kinda takes up my free time so I do not get to cook as much as I did... I wish there was a store I could order from to get some of the goodies you made... This and Peacon pie or the old pizza from history of pizza I would order in a heartbeat...
government funded libraries often restrict use to ip's from within the country. it's not the europeans that somehow filter out the content you're looking for, it's the libraries that refuse access from Europe.
(Sigh) Ever since a trip to Canada many years ago I love pumpkin pie, sadly it isn't popular in the U.K. and I am too disabled to cook now, but I still enjoy watching your videos and imagining how thing would taste. When I fell ill I played pokemon yellow after getting it with a cheap second hand Gameboy and have played the games since. I noticed your wonderful pumpkin pikachu and wonder if you play the games?
Repent and trust in Jesus. He's the only way. We deserve Hell because we've sinned. Lied, lusted stolen, etc. But God sent his son to die on the cross and rise out of the grave. We can receive forgiveness from Jesus. Repent and put your trust in him. John 3:16 Romans 3:23❤❤😊❤
When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.
My grandmother's recipe for stewed apples ran: "As much butter as you can spare; as little water as you dare!" She was no cook, but that advice stands for stewing any kind of fruit.
Same. I basically interpret 'stew' in old recipes as pretty much just 'steaming', making sure the oven has a pan of water in it so that there's a lot of water vapour in the oven while cooking whatever down.
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
I have heard also that you can force bigger gourds like pumpkins to grow in decorative shapes like cubes by putting shaped "cages" around the sprouting fruit and letting them grow into it. I'm not sure if all species tolerate that though, let alone what the stress does to its flavor.
I love these historical pumpkin recipes every year! We made the “Pumpion Pie” recipe the year the video was released, and we have made it every year since around thanksgiving time; it’s such a unique flavour profile and so delicious! This year, I finally grew all the herbs needed for the recipe in my garden, and I’m very excited to try out the recipe with my own herbs!
I’ve made pumpkin pies with both tinned and fresh roasted - there’s DEFINITELY a difference and so worth it. If you’re intimidated to cut a hard pumpkin, I feel you. What helps if you’ve got a stubborn one is to stab a few holes in it with a fork, and microwave it for about a minute at a time. Just a time or two usually softens it just enough to cut through the skin easier 👍
Not just pumpkins, but a lot of veggies are completely different between fresh and canned. Pineapple is a perfect example. A fresh pineapple has a much different flavour profile. Or even spices. Freshly ground pepper is much richer, already done powder is basically just a bit of heat and the slightest hint of flavour.
Back in the 1980s Canadian television had a series called "The Campbells". It was a series about a widowed Scottish doctor and his three children starting a new life in a log cabin in Upper Canada in the 1800s. I vividly remember the pumpkin episode! They were new to Canada, and the only thing they managed to get out of their garden were tons and tons of pumpkins! Through the episode they sit down to meals of pumpkin soup, fried pumpkin, pumpkin bread, until they were all sick of it. NOW, thanks to you I know that was actually a reflective of early settlers' experiences! Thank you!
You could also candy the pumpkin halves with the proposed ½ cup of brown sugar and some more butter while baking to remove the skin and puree. My step mother does this with butternut squash. And it brings the squash to life, sweetening it, but elevating the squash too. I would imagine it to work as well with a pumpkin.
Sounds like my kind of pie. I love molasses. Being born in Weymouth MA, just south of Boston I can so believe that when everyone else gave up on the pumpkin - Bostonians did not. Pumpkin pie is the first thing I make to celebrate Thanksgiving week. I spread Thanksgiving over a week so I can make all the old favorite dishes.
Pumpkins were such an important staple in early colonial America. You can’t overstate the importance of pumpkins to the earliest settlers and natives. You can have fun recreating all sorts of pumpkin recipes. Pumpkin soup would be a wonderful change of pace, and so would pumpkin bread and/or cake. A native recipe for pumpkin soup could also be a lot of fun.
A great tradition in my family is that everyone makes a different pie. You know you did well if your pie didn't make it to breakfast, and if it did? Well you get to have pie for breakfast. We tend to do a more Thanksgiving lunch its less likely to binge and pass out.
Haha, I used this recipe (or one similar to it) for thanksgiving a few years ago… and it turned out… ok. It wasn’t bad, but it didn’t amaze anyone either. Everyone thought it was much better after sprinkling sugar on top, so I think my family just prefers sweeter things. I laugh because I still get asked to make pumpkin pie, but “not that history-molasses one alright?”
I have always been a fan of Libby's pumpkin until Costco came along and have never wanted anything different than those two until I watched this episode! I told my bride that I'm making this pie! Your expression on that first bite was all I needed to convince me that I needed to start baking. BTW, we knew we needed two instead of four eggs. ;-)
Libby’s got bought by Nestle in Switzerland. The last couple of years that I purchased it, it was too light and not tasty enough, as if they used Jack-o-lanterns instead of pie pumpkins. Kroger brand tastes like the old Libby’s. But this video makes me want to make this!
I love this recipe and am going to try it tomorrow. One thing though, you did not mention what you thought of the crust. I am thinking that crust will hold up well to the liquid of the pumpkin mixture but would you also consider this crust for other pies as well?
Pickeld pumpkin is quite nice. It wasn't really popular in Poland when I was growing up, I only had rosted pumpkin seeds as a kid we never cooked acctual pumpkin. I think a jar of pickled pumpkin pieces was my first culinary experience concerning pumpkin's flash. The thing I do moste ofen with it is sort of cheated pesto with rosted butternut and sage.
That was fantastic! I love pumpkin pie. I want to try this Pompion pie recipe. My ancestors landed in Salisbury MA in 1653. I feel I really must try-eth.
Ha, just ordered some blackstrap molasses along with allulose and monk fruit to make a low sugar pumpkin pie for Turkey Day. Glad to see I'll be doing something close to a traditional pie.
One of the advantages of canned pumpkin is the consistency of the product, color, flavor and water content. But it's nice to at least try do use a whole gourd once.
Hey Max! Never sent you a picture, but my girlfriend and I have been preparing one pumpion pie every fall season ever since you uploaded the video. It's our own tradition and we've become very fond of it. Greetings from Barcelona!
I grow French Worty pumpkins. You just bake them without seeds until they're soft. Scoop out the flesh and it smushes right up. I just use 3 cups pumpkin, can of sweetened condensed milk, and 4 eggs. Spice how you like. So easy its silly. These pumpkins are super sweet and has very little strings.
I love this channel so much. I enjoy reading and anything about history and also cooking. This channel has all that, it is educational as it shows how to make these wonderful historical dishes and also it gives a great history lesson. Also I can tell Max is like me and enjoys fall and winter times of the year.
This is a super fun video, but I’m curious, have you considered doing a video on Samhain, the Celtic hallow’s Eve? It’s also kind of a harvest festival so I’m sure there’s some cool recipes out there!!
This begs the question: when did the "modern" pumpkin pie style come into play, and what about it made the "standard" recipe style we see today? This recipe is sort of like just a pumpkin custard - so I'm interested in the metamorphosis over the decades.
I like this recipe. I have grown a New England Pie Squash here in the UK and have several nice looking squashes as a result. One thing I know that pumpkin plants like is a very large pile of manure. I need to find a way of making a gluten free pie crust.
Sounds like a Kershaw .was description. That green and white. Get more meat out of neck then regular pumpkin. New England cold area probably grows and keep well in that climate
I love molasses. My grandmother always made old fashion ginger cookies. Mom made pumpkin bread with molasses a darker richer quick bread. Sweeter for sure. Thanks
@tastinghistory I’d like to challenge you to find a historical Australian receipt to try, maybe damper would provide a good stepping off point. I know Americans aren’t big on it but lamb is a huge part of our culture and I feel like Americans have missed out every time I think about it
My mother grew her own pumpkins for pie, and instead of roasting them she would microwave them. Worked just fine :-) so she could remove the skin and mash up the pumpkin to make pies and other desserts.
It's applicable to most of what you do, but it just struck me--I wonder if Amelia Simmons would've been pleased to know her recipes would still be in use 230 years later.
I was wondering if you could make the Christmas sweater in a t-shirt .... Not all of us are cold this time of year. I think it's summer for a large part of the planet and where I live I am so close to the equator "winter" never happens. I love the style of the sweater but I have no use for sweaters I would get it if it was in a t-shirt style.
I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩
My family's favorite pumpkin pie recipe for the past 40 years has a cup of hot water added to the custard, so it's the same liquidy consistency as Max's. You'd think it would be too runny to set up right, but it always does. Makes for a light, custard-y texture.
This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.
Evaporated milk was what I've always used for pumpkin pies, at least that's what the recipes I used called for, and it has a much richer and creamier consistency than regular milk without the extra fat of cream.
@@ToastontheEastCoast This is exactly what I do! My mom would use sweetened condensed milk wiht no extra sugar but about a dozen years ago I switched to evaporated milk and black strap molasses for the iron content (more than a hamburger). Luckily I also found out about Jarrahdale pumpkins, they're blue green on the outside but the inside is a DARK orange, almost red, and sooooo sweet I never miss the sugar!
North Georgia Candy Roaster has been my go-to pumpkin. Will have to try a Jarrahdale. This pie recipe tastes wonderful. More like what I had as a child. No, I was not born in 1796. The recipe also converts to vegan quite easily. Milk was much richer back in the day. I remember 7% milkfat, then down to 5, then 4, now 3.5%. As a child, my grandparent's had a brown swiss, silver swiss cross who put out an amazing amount of cream in her milk. Almost a third of the gallon would be cream.
I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.
Hi, Max. Please don't ever change your intro. It's so tastefully done......no pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.
I whole heartedly agree. He’s done all things of his channel very well. He’s also made learning about cooking, baking, and history a lot of fun & easy to understand. I love this channel and Max! 😄💚
Everyone's heard the story of Johnny Appleseed, but that's only because before him apples weren't naturally prolific in the New World. It's easy to forget that in our modern age full of corporate orchards and heirloom apples.
@@beecat4183 The Renaissance was contemporaneous with the European colonization of the new world and turkeys were brought back to Europe fairly quickly. Some colonists even brought turkeys from Europe with them to the Americas, so it must not have taken long for them to become more than just an exotic novelty.
My 15 month old daughter’s nickname is Pumpkin and she LOVES Pikachu and we’re watching this to soothe her to sleep and I pointed out the little Pikachu in the back. She was pleased Edit: I spent the first 25 years of my life in MA. Just 45 minutes south of Boston. I did all the historical romps and have never heard that info about Bostonians being called “Pompkins” or their history of surviving on them
i grew up in Mass too. people had to have storage type vegetables. im a almost homesteader. so i know squash ane pumpkin were Really important for survival.
My mother's recipe from over 70 yrs ago, she had 1 canned milk, add water until 1 qt. But not molasses. Everything else same. Think it tasted more like custard than Libbys recipe. Made 2 large pies.
are you into those crazy pumpkin races? like the Windsor Pumpkin Regatta, where you grow a giant ass pumpkin, hop in with a paddle, and race it like its a canoe ☺
This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.
Dear Max, my dad made something similar to "pompion chips" once, and I still remember them. He boiled pumpkin in syrup, then dried them. They were incredible, highly recommend them.
that sounds good,, my kitchen is small, esp the ?stove... so i can consider those for my pumpkins. they were dried,, that is very cool. another survival recipe that sounds incredible!
I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.
🌏 Get Exclusive NordVPN deal here ➼ nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ✌
When talking about the pie dough, I say it uses 2 eggs but accidentally used an image with 4 eggs; it should be 2 eggs.
OMG that dose look so good, but taking care of my mom kinda takes up my free time so I do not get to cook as much as I did... I wish there was a store I could order from to get some of the goodies you made... This and Peacon pie or the old pizza from history of pizza I would order in a heartbeat...
I love all your decorations in your kitchen.
government funded libraries often restrict use to ip's from within the country. it's not the europeans that somehow filter out the content you're looking for, it's the libraries that refuse access from Europe.
(Sigh) Ever since a trip to Canada many years ago I love pumpkin pie, sadly it isn't popular in the U.K. and I am too disabled to cook now, but I still enjoy watching your videos and imagining how thing would taste. When I fell ill I played pokemon yellow after getting it with a cheap second hand Gameboy and have played the games since. I noticed your wonderful pumpkin pikachu and wonder if you play the games?
Repent and trust in Jesus. He's the only way. We deserve Hell because we've sinned. Lied, lusted stolen, etc. But God sent his son to die on the cross and rise out of the grave. We can receive forgiveness from Jesus. Repent and put your trust in him.
John 3:16
Romans 3:23❤❤😊❤
When my grandmother would 'stew' something, she would generally cook it with very little water until it was cooked down to a mushy pulp. She often made 'stewed apples' which were just apples with almost no water cooked into a slightly chunky applesauce. Maybe that's what she means by stewing the pumpkin.
Ive actually used older english family recipes for pumpkin pie, and thats EXACTLY what that means.
My grandmother's recipe for stewed apples ran: "As much butter as you can spare; as little water as you dare!" She was no cook, but that advice stands for stewing any kind of fruit.
i was thinking of steaming whole and gutting for some reason
That is exactly how my Mom taught me to make applesauce. Just apples, a tiny bit of water and cinnamon, cook until apples are soft but still chunky.
Same. I basically interpret 'stew' in old recipes as pretty much just 'steaming', making sure the oven has a pan of water in it so that there's a lot of water vapour in the oven while cooking whatever down.
As a seed supplier, the "triangle" pumpkin mentioned is likely the Triamble Pumpkin (aka Shamrock), a triangular shaped and delicious Curcubita maxima squash.
The description immediately made me think of an acorn sqash.
😊 love seed suppliers! Salt of the earth!
@stonecoldox I too was thinking acorn squash, especially with the harder, dark green bark.
I have heard also that you can force bigger gourds like pumpkins to grow in decorative shapes like cubes by putting shaped "cages" around the sprouting fruit and letting them grow into it. I'm not sure if all species tolerate that though, let alone what the stress does to its flavor.
The Maxima Squash that grows Nissan Maximas
I love these historical pumpkin recipes every year! We made the “Pumpion Pie” recipe the year the video was released, and we have made it every year since around thanksgiving time; it’s such a unique flavour profile and so delicious! This year, I finally grew all the herbs needed for the recipe in my garden, and I’m very excited to try out the recipe with my own herbs!
This recipe sounds pretty tasty. But the best part is how cute that Pikachu in a Jack-o'-lantern costume is!
I’ve made pumpkin pies with both tinned and fresh roasted - there’s DEFINITELY a difference and so worth it. If you’re intimidated to cut a hard pumpkin, I feel you. What helps if you’ve got a stubborn one is to stab a few holes in it with a fork, and microwave it for about a minute at a time. Just a time or two usually softens it just enough to cut through the skin easier 👍
Good tip, thank you xx
Not just pumpkins, but a lot of veggies are completely different between fresh and canned. Pineapple is a perfect example. A fresh pineapple has a much different flavour profile.
Or even spices. Freshly ground pepper is much richer, already done powder is basically just a bit of heat and the slightest hint of flavour.
I just bake the entire pumpkin or squash whole on a lined cookie sheet. Cut in half after baking, scoop out the seeds and peel off the outside.
I just get out my clever and hammer and bash it in 1/2 lol
Back in the 1980s Canadian television had a series called "The Campbells". It was a series about a widowed Scottish doctor and his three children starting a new life in a log cabin in Upper Canada in the 1800s. I vividly remember the pumpkin episode! They were new to Canada, and the only thing they managed to get out of their garden were tons and tons of pumpkins! Through the episode they sit down to meals of pumpkin soup, fried pumpkin, pumpkin bread, until they were all sick of it. NOW, thanks to you I know that was actually a reflective of early settlers' experiences! Thank you!
You could also candy the pumpkin halves with the proposed ½ cup of brown sugar and some more butter while baking to remove the skin and puree.
My step mother does this with butternut squash.
And it brings the squash to life, sweetening it, but elevating the squash too.
I would imagine it to work as well with a pumpkin.
Sounds like my kind of pie. I love molasses. Being born in Weymouth MA, just south of Boston I can so believe that when everyone else gave up on the pumpkin - Bostonians did not. Pumpkin pie is the first thing I make to celebrate Thanksgiving week. I spread Thanksgiving over a week so I can make all the old favorite dishes.
Pumpkins were such an important staple in early colonial America. You can’t overstate the importance of pumpkins to the earliest settlers and natives. You can have fun recreating all sorts of pumpkin recipes. Pumpkin soup would be a wonderful change of pace, and so would pumpkin bread and/or cake. A native recipe for pumpkin soup could also be a lot of fun.
Pumpkin is underrated. Chili, muffins, cake, pudding, soup... all good.
A great tradition in my family is that everyone makes a different pie. You know you did well if your pie didn't make it to breakfast, and if it did? Well you get to have pie for breakfast. We tend to do a more Thanksgiving lunch its less likely to binge and pass out.
This is the only pumpkin pie recipe I’ve used for 5 years and everyone loves it.
Haha, I used this recipe (or one similar to it) for thanksgiving a few years ago… and it turned out… ok. It wasn’t bad, but it didn’t amaze anyone either.
Everyone thought it was much better after sprinkling sugar on top, so I think my family just prefers sweeter things.
I laugh because I still get asked to make pumpkin pie, but “not that history-molasses one alright?”
This recipe seems like it makes something very similar to the persimmon pudding (made sans crust) that we make in southern Indiana.
I have always been a fan of Libby's pumpkin until Costco came along and have never wanted anything different than those two until I watched this episode! I told my bride that I'm making this pie! Your expression on that first bite was all I needed to convince me that I needed to start baking. BTW, we knew we needed two instead of four eggs. ;-)
Libby’s got bought by Nestle in Switzerland. The last couple of years that I purchased it, it was too light and not tasty enough, as if they used Jack-o-lanterns instead of pie pumpkins. Kroger brand tastes like the old Libby’s. But this video makes me want to make this!
Pumpkin ale sounds like an awesome drink!! I hope its on the list for drinking history videos!
I love this recipe and am going to try it tomorrow. One thing though, you did not mention what you thought of the crust. I am thinking that crust will hold up well to the liquid of the pumpkin mixture but would you also consider this crust for other pies as well?
Youre channel are a true inspiration for adventures in the kitchen.
Pickeld pumpkin is quite nice. It wasn't really popular in Poland when I was growing up, I only had rosted pumpkin seeds as a kid we never cooked acctual pumpkin. I think a jar of pickled pumpkin pieces was my first culinary experience concerning pumpkin's flash. The thing I do moste ofen with it is sort of cheated pesto with rosted butternut and sage.
That was fantastic! I love pumpkin pie. I want to try this Pompion pie recipe. My ancestors landed in Salisbury MA in 1653. I feel I really must try-eth.
Ha, just ordered some blackstrap molasses along with allulose and monk fruit to make a low sugar pumpkin pie for Turkey Day. Glad to see I'll be doing something close to a traditional pie.
One of the advantages of canned pumpkin is the consistency of the product, color, flavor and water content.
But it's nice to at least try do use a whole gourd once.
Hey Max! Never sent you a picture, but my girlfriend and I have been preparing one pumpion pie every fall season ever since you uploaded the video. It's our own tradition and we've become very fond of it. Greetings from Barcelona!
Huzzah, enjoy!
The danish word 'Græskar' for pumpkin literally translates to 'Grass Tub' though it could also be 'Grass Artery'. Kar has several meanings
I grow French Worty pumpkins. You just bake them without seeds until they're soft. Scoop out the flesh and it smushes right up. I just use 3 cups pumpkin, can of sweetened condensed milk, and 4 eggs. Spice how you like. So easy its silly. These pumpkins are super sweet and has very little strings.
I love this channel so much. I enjoy reading and anything about history and also cooking. This channel has all that, it is educational as it shows how to make these wonderful historical dishes and also it gives a great history lesson. Also I can tell Max is like me and enjoys fall and winter times of the year.
The first time I made a pumpkin pie from scratch I stewed it. I learned it as a family recipe, I never considered roasting it.
This is a super fun video, but I’m curious, have you considered doing a video on Samhain, the Celtic hallow’s Eve? It’s also kind of a harvest festival so I’m sure there’s some cool recipes out there!!
I love the pumpion pie. The apples are a great twist, and now my husband won't eat the custard style pie anymore.
This begs the question: when did the "modern" pumpkin pie style come into play, and what about it made the "standard" recipe style we see today? This recipe is sort of like just a pumpkin custard - so I'm interested in the metamorphosis over the decades.
Max's books make great gifts! 💗
That Snorlax Jack-o'-lantern is fantastic!
Jose secures most through the Pokemon Center online store.
I like this recipe. I have grown a New England Pie Squash here in the UK and have several nice looking squashes as a result. One thing I know that pumpkin plants like is a very large pile of manure. I need to find a way of making a gluten free pie crust.
Been watching your channel since you first started. I can't believe I wasn't already subscribed?!?!
I love what you do and thank you for everything!!
If you can't handle my pumpkin spiciness, then you don't deserve my pumpkin sweetness.
I love the double pompkin Pokemons. 🎃
This is going to be awesome!!! Love early history and trying new things!!! 😊❤😊
Love listening to your voice!!! So easy to understand!!!😊
I love you, Max. And your hair is absolutely on point!
I made the other Pumpion pie every since. I might have to make this one!
Sounds like a Kershaw .was description. That green and white. Get more meat out of neck then regular pumpkin. New England cold area probably grows and keep well in that climate
I love molasses. My grandmother always made old fashion ginger cookies. Mom made pumpkin bread with molasses a darker richer quick bread. Sweeter for sure. Thanks
@tastinghistory I’d like to challenge you to find a historical Australian receipt to try, maybe damper would provide a good stepping off point. I know Americans aren’t big on it but lamb is a huge part of our culture and I feel like Americans have missed out every time I think about it
I really love these history with Mark Method videos, definitely subbed❤
Also that's 4 eggs
Thanks Craigs Anderson for subbing.
I loved this episode. I love pumpkin, and I learn so much from this show... so thank you
I’m guessing the rhyming scheme at the end of that poem should have the old pronunciation of ‘undoon’.
Happiness is a perfume you cannot pour on others without getting a few drops on yourself.
When did pumpkin become a term of endearment?
My mother grew her own pumpkins for pie, and instead of roasting them she would microwave them. Worked just fine :-) so she could remove the skin and mash up the pumpkin to make pies and other desserts.
I love all your pumpkin stuff including the Pokémon ones
I never shared pics of it, but I too made that pumpian pie! it was pretty good!
As always, amazing, entertaining, and educational.
Great stuff. Pumpkin pie is a delicacy in my opinion.
I definitely want to try this. I wonder... what if you used good old New England maple syrup instead of molasses?
Knowing what I do about cooking of this time, I'm amazed that there isn't any nutmeg in this recipe.
I would love to see the pumpkin chips!
Max, honey, I think you are gonna need to make a second wonderfull recipe collection and this deserves a place!
Bring back pompion! That's such a classy sounding name 😍
Love the Pumpkin Pikachu!!!
I love the pumpion pie, I've made 3 and have plans for a fourth.
Do you have an episode about Branbury Cakes?
I prefer using brown sugar which is a mixture of molasses and white sugar.
I made that Pumpion pie and it was gritty lol. Still enjoy the show.
It's applicable to most of what you do, but it just struck me--I wonder if Amelia Simmons would've been pleased to know her recipes would still be in use 230 years later.
Pikachu Pumpkin🎃😊
Happy Halloween to you and Jose.
Wild! Urban Dictionary got its start in 1796.
We made the pompon pie. Maybe we'll try this one this year. How did the crust turn out on yours?
In a few hundred years it’ll probably be punkin lol
My thoughts, exactly 😉
What kind of molasses would you use like what is a good brand? Jw. Love the pumpkin pokemons.
Give us the pumpkin chip recipe Max
I love the video and the ceramic Snorlax pumpkin
I was wondering if you could make the Christmas sweater in a t-shirt .... Not all of us are cold this time of year. I think it's summer for a large part of the planet and where I live I am so close to the equator "winter" never happens.
I love the style of the sweater but I have no use for sweaters I would get it if it was in a t-shirt style.
Yep! It’s available as a tshirt too.
Any idea of nutritional numbers?
Was the author talking about acorn squash in reference to pyramidal pumpkins?
Use a pie shield, or else the edges of your pie will go all
*clack clack*
Not that I'm going to cook a pumpkin pie because I'm a 66-year-old male but I found this very interesting. Lol
Is There An “Old Recipe” For Sweet Potato Pie?😊
My guess is the pyramid shaped pompkin he's talking about is a butternut squash? 😉
"2 eggs." Shows 4 eggs. Me: wait- what?
Screw them haters pumpkin pie will always remain in the top 10
looks like a proper pie to me. The spices should be predominant.
I think that person that wrote the poem was sick of the pompkin flaverd stuff
Mom ,pumpkin pie and the flag 😊😊😊
I do not believe in a fate that falls on men however they act; but I do believe in a fate that falls on them unless they act.
“And 2 eggs” but you show 4……. Where did those other 2 eggs go 6:08 . just curious lol
Which do you prefer the Pompion Pie from 1670 or Pompkin 1796. I enjoyed the 1670 recipe.
Happy Thanksgiving to all my fellow Americans, from 🇲🇽!
What about the crust? How did it turn out?
Max, you could also check the "panellets" we make in Catalunya for the 31st of october, or Dia de tots Sants. Perhaps next year?? 🧆🧆
I’m a baker at Whole Foods, and our in-house pumpkin pie filling was just as liquidy as this one…getting a full rack of 80+ pies into the oven always stressed me out, because one bump too many & the filling would go sloshing over the sides😩
your a blessing and a champ : D
I felt your pain last Wednesday.
My family's favorite pumpkin pie recipe for the past 40 years has a cup of hot water added to the custard, so it's the same liquidy consistency as Max's. You'd think it would be too runny to set up right, but it always does. Makes for a light, custard-y texture.
This recipe is very close to the pumpkin pie my Mom made from the United States Regional Cookbook published 1947. It was her very first cookbook; recieved as a wedding gift from her sister. One thing I realized after I started using this cookbook (I inherited it after my Mom's passing) was the milk used nowadays is much less rich than earlier history. I started to add 1/4 cup cream to the milk to make it more like milk from previous generations.
Evaporated milk was what I've always used for pumpkin pies, at least that's what the recipes I used called for, and it has a much richer and creamier consistency than regular milk without the extra fat of cream.
@@ToastontheEastCoast This is exactly what I do! My mom would use sweetened condensed milk wiht no extra sugar but about a dozen years ago I switched to evaporated milk and black strap molasses for the iron content (more than a hamburger). Luckily I also found out about Jarrahdale pumpkins, they're blue green on the outside but the inside is a DARK orange, almost red, and sooooo sweet I never miss the sugar!
Very true, even whole milk would have been called skimmed milk back then. I believe it wasn’t until the 80’s or 90’s that they had 2% and 1%.
North Georgia Candy Roaster has been my go-to pumpkin. Will have to try a Jarrahdale. This pie recipe tastes wonderful. More like what I had as a child. No, I was not born in 1796. The recipe also converts to vegan quite easily. Milk was much richer back in the day. I remember 7% milkfat, then down to 5, then 4, now 3.5%. As a child, my grandparent's had a brown swiss, silver swiss cross who put out an amazing amount of cream in her milk. Almost a third of the gallon would be cream.
@@ToastontheEastCoastYep, the recipe my Mom uses calls for evaporated milk as well
I love the word ‘Pompkin’. It reminds me of ‘Chonky’.
😂
well...i mean...
This makes so much sense 😂
Chonky Pie 😅
Chonky Ponky!! i love it! 😄
I have multiple chronic illnesses and sometimes I have trouble cooking and eating because of low energy, feeling gross, etc. But since I started watching through all your videos I find myself much more motivated to cook and eat food and to try new foods. No other youtube channel has ever had such a tangible and positive impact on my life, so thank you for making these videos.
Thats some positive energy here
You are very lucky that some motivation has made that much of a difference. I'm happy for you!
i have trouble cooking too,,, but now im excited to try this.
Happy Holidays to u hang in there🎄
@@blueharrington1893 Thank you!!
Hi, Max. Please don't ever change your intro. It's so tastefully done......no pun intended. :) When I first happened upon your channel, I literally thought it was a PBS publication or something along those lines, as it's done so professionally. I look forward to Tuesdays and seeing what you are teaching us. I also love your cookbook. I have two. This is my favorite channel.
Thank you for the kind words.
Tbh I also thought that it was some sort of PBS production because of the intro.
I whole heartedly agree. He’s done all things of his channel very well. He’s also made learning about cooking, baking, and history a lot of fun & easy to understand. I love this channel and Max! 😄💚
I thought the same thing . That it sounded like a PBS episode 😁
I love your opening! ❤
Proverb: “As American as Apple Pie.”
Max Miller: “No.”
Pumpkin and especially pecan are far more American...
Everyone's heard the story of Johnny Appleseed, but that's only because before him apples weren't naturally prolific in the New World. It's easy to forget that in our modern age full of corporate orchards and heirloom apples.
Well, yeah, but we destroyed all his original apple orchards during Prohibition.
Hahaha. It reminds me of Medieval Times and Ren Fairs which serve turkey legs of all things.
@@beecat4183 The Renaissance was contemporaneous with the European colonization of the new world and turkeys were brought back to Europe fairly quickly. Some colonists even brought turkeys from Europe with them to the Americas, so it must not have taken long for them to become more than just an exotic novelty.
My 15 month old daughter’s nickname is Pumpkin and she LOVES Pikachu and we’re watching this to soothe her to sleep and I pointed out the little Pikachu in the back. She was pleased
Edit: I spent the first 25 years of my life in MA. Just 45 minutes south of Boston. I did all the historical romps and have never heard that info about Bostonians being called “Pompkins” or their history of surviving on them
i grew up in Mass too. people had to have storage type vegetables. im a almost homesteader. so i know squash ane pumpkin were Really important for survival.
My mother's recipe from over 70 yrs ago, she had 1 canned milk, add water until 1 qt. But not molasses. Everything else same. Think it tasted more like custard than Libbys recipe. Made 2 large pies.
As a pumpkin lover, I love how many different historical pumpkin recipes you’ve done over the years
And so many yet to do!
are you into those crazy pumpkin races? like the Windsor Pumpkin Regatta, where you grow a giant ass pumpkin, hop in with a paddle, and race it like its a canoe ☺
People really should use their pumpkins (carved or not) after Halloween more (Happy Halloween, all) among other holidays
@@TastingHistory You didn't comment on the crust! Is that because it wasn't remarkable, or was it an oversight?
I'm something of a pumpconnoisseur myself
This is virtually identical to how my family still makes pumpkin pie. I've been told our family recipe dates back to my great-great-great grandmother who was born in east tennessee in 1810, but I'd always assumed it had probably been changed beyond recognition like a ship of theseus thing. I'm amazed to learn it really probably hasn't changed much! People always comment on how different our family pumpkin pies are- they have a very strong spice flavor (only ginger and cinnamon), are not too sweet, and have a melt-in-your-mouth barely set custard texture, just like the pie described here.
Just seeing Max's eyes light up when he tries something that came out really well, warms the heart ❤
Hey, spoiler!
@@antonnurwald5700 - Don't be silly.
Dear Max, my dad made something similar to "pompion chips" once, and I still remember them. He boiled pumpkin in syrup, then dried them. They were incredible, highly recommend them.
@Mady H they were thin slices.
that sounds good,, my kitchen is small, esp the ?stove... so i can consider those for my pumpkins. they were dried,, that is very cool. another survival recipe that sounds incredible!
I was one of the people who made that pie for Thanksgiving. The normal pumpkin pie that my husband wanted to have in case my weird historical one was terrible did not get touched until the weird historical one was gone.
Because just a thumbs up isn't enough: XD
That is so awesome & hilarious the weird historical pumpkin pie you made got ate up first before the normal one your husband got lol 😂.
Lol 😂 looks like he had some humble pie that day too
@@bakedpotato1717oohhhhhh! That's a good burn!
@@ERSwanger baked potatoes should avoid good burns!