Pioneer
Pumpkin Pie
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A New Brunswick pumpkin pie with a distinctively crisp under-crust — the shell is baked first before adding the filling of strained pumpkin, brown sugar, ginger, cinnamon, molasses, and beaten egg whites folded in at the last minute.
Ingredients
- 1½ cups strained pumpkin
- ¾ cup brown sugar (closely packed)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 2 tablespoons molasses
- 2 eggs
- 2 tablespoons melted butter
- ½ teaspoon salt
- 1 cup milk
- Pastry for under crust
Instructions
- Bake the pastry under-crust until delicately browned, then pour in the partially cooked filling.
- To make the filling: mix together the pumpkin, brown sugar, ginger, cinnamon, molasses, melted butter, salt, and milk.
- Beat the egg yolks and whites separately. Fold in the stiffly beaten egg whites just at the last minute before baking.
- Pour into the partially baked pie shell and finish baking in a moderate oven.