Preserved exactly as written in the original source
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Mix one and one-half cups pumpkin, two-thirds cup brown sugar, one teaspoon cinnamon, one-half teaspoon ginger, one-half teaspoon salt, one and one-half cups milk, one-half cup cream, two eggs
Bake in shell one hour, 375°
Modern guidance to help you succeed with this vintage recipe
The combination of eggs and dairy creates a stable custard through protein coagulation, while the starch in pumpkin absorbs excess moisture to prevent weeping. Brown sugar contributes molasses compounds that complement pumpkin's earthy flavor and help retain moisture during baking. The moderate 375°F temperature allows the custard to set gently from the edges inward, preventing curdling and ensuring a smooth, creamy texture throughout.
The custard filling can be whisked together and refrigerated in an airtight container for up to 24 hours before baking. Whisk gently before pouring into the prepared crust. The fully baked pie can be made 1 day ahead, cooled completely, covered loosely with plastic wrap, and refrigerated.
Cover cooled pie loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days. Do not store at room temperature for more than 2 hours due to the egg and dairy content. For best texture, serve chilled or let stand at room temperature for 30 minutes before serving. This pie does not freeze well as the custard will become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The custard filling can be whisked together and refrigerated in an airtight container for up to 24 hours before baking. Whisk gently before pouring into the prepared crust. The fully baked pie can be made 1 day ahead, cooled completely, covered loosely with plastic wrap, and refrigerated.
Cover cooled pie loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days. Do not store at room temperature for more than 2 hours due to the egg and dairy content. For best texture, serve chilled or let stand at room temperature for 30 minutes before serving. This pie does not freeze well as the custard will become watery upon thawing.
