Back to Recipes
Pumpkin pie or squash
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
The high ratio of liquid to squash creates a custard that sets through egg coagulation when proteins denature between 160-180°F. Warming spices like cinnamon and ginger contain volatile compounds that become more aromatic when heated, masking any vegetal notes from the squash. The sugar not only sweetens but also interferes with protein bonding, ensuring a tender rather than rubbery custard texture.
The squash can be roasted, mashed, and refrigerated up to 3 days ahead. The unbaked pie can be assembled and refrigerated up to 4 hours before baking; add 5-10 minutes to the baking time if starting from cold.
Store covered loosely with foil in the refrigerator for up to 4 days. Do not freeze as the custard will separate and become watery when thawed. Serve chilled or bring to room temperature for 30 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
The squash can be roasted, mashed, and refrigerated up to 3 days ahead. The unbaked pie can be assembled and refrigerated up to 4 hours before baking; add 5-10 minutes to the baking time if starting from cold.
Store covered loosely with foil in the refrigerator for up to 4 days. Do not freeze as the custard will separate and become watery when thawed. Serve chilled or bring to room temperature for 30 minutes before serving.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
