In Praise of the Pumpkin

Explore Autumn's ubiquitous squash. The pumpkin is a fall fruit with a rich heritage and flexible flavor that has been used for centuries.

Dickinson Squash To make a 'Pumpion Pie' “Take a pound of pumpion and slice it, a handful of thyme, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinnamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie with this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples with currants betwixt the layers. While your pie is sitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, but cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.” —The Accomplisht Cook, by Robert May, facsimile reprint 1685 edition (Prospect Books, Devon, 2000), p. 224
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